Skillet-roasted cactus paddles and onions are cooked with a mixture of cream cheese and eggs to make this tasty 20-minute dish.
What You Need
Original recipe yields 6 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6 egg s
2 tsp. oil
2 cactus paddle s, cleaned, spines removed and cut into 1/2-inch pieces
1 small onion, chopped
1 plum tomato, seeded, chopped
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
6 corn tortilla s (6 inch), warmed
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Let's Make It
Whisk cream cheese and eggs until blended.
Heat oil in medium skillet on medium-high heat. Add cactus and onions; cook 4 min. or until onions are crisp-tender, stirring occasionally. Stir in tomatoes; cook 1 min.
Add egg mixture; cook on medium heat 3 min. or until egg mixture is set, stirring occasionally. Top with cheese. Serve with tortillas.
Enjoy your favorite foods while keeping portion size in mind.
Serve with your favorite salsa.
Where to Find Cactus
Look for packaged cleaned cactus paddles in the produce section of Hispanic grocery stores.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* 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.