Make cut in one long side of each cactus paddle to make pocket, being careful to not cut through to opposite side of each.
Stuff each pocket with 1/4 cup cheese; secure with toothpicks. Heat oil in large deep skillet on medium heat to 375ºF. Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gently stir in egg yolks and cracker crumbs.
Dip cactus in egg mixture. Add to hot oil; cook 4 min. or until golden brown, turning after 2 min. Drain on paper towels; discard toothpicks.
Cook salsa and water in large skillet on medium heat 5 min. Add cactus; cook 3 min. or until heated through.
Serve with hot cooked rice.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.