Grilled Tomatillo, Nopales, and Zucchini Nachos

Method

1. 01

   Remove the papery outer skins from the tomatillos.

2. 02

   Heat up in water and boil 1 minute to remove the bitter layer on the outside of the tomatillos.

3. 03

   Cut them in half.

4. 04

   Remove the outer edge of the cactus paddle and then carefully remove the spines from the top and bottom.

5. 05

   Wrap the garlic in tinfoil.

6. 06

   Slice the zucchini in about ¼ inch thick slices after removing the stem and bottom.

7. 07

   Heat grill to between 400 and 500 oF.

8. 08

   Put oil on the cut side of the tomatillos and place on grill, cut side down.

9. 09

   Oil the cactus paddle and place on the grill.

10. 10

    Oil the zucchini and do the same.

11. 11

    Without oil add the garlic.

12. 12

    Cook the tomatillos, cactus paddle, and zucchini about 4 minutes and flip over, adding oil if you wish.

13. 13

    After another 5 minutes remove.

14. 14

    Put the tomatillos in the blender.

15. 15

    When the garlic is cool enough to handle, remove the peel and put in the blender along with the juice from a lime.

16. 16

    Peel and chop the onion and add to the blender.

17. 17

    Blend until smooth.

18. 18

    Slide the nopales paddle and zucchini.

19. 19

    Layer tortilla chips, the tomatillo salsa, veggies and queso contigo, or other cheese in a microwaveable pan.

20. 20

    Heat until the cheese is melted