Jedzy’s nopales con queso recipe


Betsy Patlan

Jedzy Gutierrez’s finished dish: nopales con queso.

Cooking stories are not shown in the spotlight as much, so this piece comes with the intention to allow the audience inside a piece of a person’s everyday life just by their dish. 

Jedzy Gutierrez ‘24 shared one of her favorite specialties, a quick dish for the busy and on the run. The total cooking time is about 10-12 minutes.


  • Two nopales (cactus)
  • Salt
  • Pepper
  • One egg
  • Two slabs of desired cheese


  1. Season your two nopales with salt and pepper. Feel free to add additional seasonings, like paprika, to your liking
  2. Once seasoned, wrap both of the nopales in aluminum foil and place them on a comal using high-medium heat on the stove
  3. Make sure the aluminum foil is wrapped well or it may leak
  4. Now you will just wait until both nopales are ready (10 minutes); you will know that they are ready when the nopales start to have a somewhat brownish or dark greenish color to them
  5. While you wait, you are going to prepare the cheese; Gutierrez prefers American cheese
  6. Tear your cheese into strips; Gutierrez included two strips of cheese
  7. Around that time, check on your nopales to see if they are feeling well and are thriving 
  8. Once your nopales are ready, make your eggs sunny side up and make sure you don’t break the yolks 
  9. Place the nopales like a sandwich: one on the bottom, then the cheese, and one on top. Your egg goes on top of the nopal. 

This quick and easy dish is the perfect breakfast option to resort to when you’re in the mood for something savory and light. If you try this recipe, let us know how you enjoyed it! Feel free to tag us on Twitter and/or Instagram at @hawkviewlq — and better yet, share with us your favorite recipes!