Texas Cactus Fries with Spicy Queso

A twist on classic American cactus fries, this recipe originated in the Southwest and features a spicy queso sauce, crispy cactus fries, and a hint of cumin.

🛒 Ingredients

• 2 large chicken eggs
• 1 cups flour
• 1 teaspoon teaspoon baking powder
• 1/2 teaspoon teaspoon salt
• 4 cups cactus slices
• 1 cup cups all-purpose flour
• 1 cups buttermilk
• 2 cups vegetable oil
• 1 cup cups grated cheddar cheese
• 1/2 cup cups grated Monterey Jack cheese
• 1 cup half-and-half
• 1/4 cup cups chopped cilantro
• 1 cups diced jalapeño
• 1 teaspoon teaspoon cumin
• 1/2 teaspoon teaspoon paprika

👨‍🍳 Instructions

1. 1

   Cut the cactus slices into fry shapes.

2. 2

   In a large bowl, whisk together flour, baking powder, and salt.

3. 3

   Dredge the cactus slices in the flour mixture, shaking off any excess.

4. 4

   Dip the flour-covered cactus slices in the buttermilk, then coat in flour mixture again.

5. 5

   Heat about 2 inches of vegetable oil in a large skillet over medium-high heat.

6. 6

   Fry the cactus slices in batches until golden brown.

7. 7

   Drain the cactus fries on paper towels and sprinkle with salt.

8. 8

   In a small saucepan, melt the cheddar cheese over low heat.

9. 9

   Stir in the half-and-half, chopped cilantro, diced jalapeño, cumin, and paprika.

10. 10

    Pour the queso sauce over the cactus fries and serve immediately.

💡 Pro Tips

To avoid cactus fries sticking together, separate the slices before dredging in flour. To prevent queso sauce from becoming too thick, stir in half-and-half gradually. If using leftover queso sauce, store in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving