Grilled Cactus-Pepper Casserole 

Serves 6

6 prickly pear pads/nopales (cleaned, stickers removed)

2 medium fresh green chili peppers (halved, stemmed, and seeded)

1-2 fresh jalapeño chili peppers

1 large yellow onion (peeled and cut into ¼-½-inch slices) 

Olive oil (for brushing)

Salt and pepper (to taste)

6 cups refried pinto beans

2½ cups enchilada sauce

1 cup grated Monterey Jack cheese

1 cup grated mozzarella cheese

1 cup grated pepper jack cheese

¼ cup finely chopped fresh cilantro

1 green onion (finely sliced)

1. Brush cactus pads, chilies, and onion slices with oil. Season with salt and pepper.
2. Place cactus, chilies, and onion slices on hot, oiled grill grate, and cook for approximately 3-5 minutes per side, or until slightly tender.
3. Preheat oven to 350° F.
4. Arrange grilled cactus pads in a casserole dish. Transfer chilies and onion slices to a cutting board and finely chop.
5. Even spread refried beans over cactus pads. Layer with chopped chilies and onion. Pour sauce. Layer with cheeses.  
6. Bake at 350° F for approximately 10-15 minutes, or until cheese is bubbling. Garnish with fresh cilantro and green onions.