Grilled Cactus Paddy and Cheese Chicken Rolls in Spicy Cream Sauce

Steps

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1. 1
   Grill the trimmed cactus paddy on a hot surface or griddle, seasoning both sides with salt until tender.
   ▶ ≈0:31
2. 2
   On another section of the grill, char the jalapeños, serrano peppers, garlic, and onion until softened and lightly charred.
   ▶ ≈1:09
3. 3
   Cut the grilled cactus paddles in half lengthwise. Season with salt and black pepper, then place queso panela cheese on each piece.
   ▶ ≈2:12
4. 4
   Roll up each cactus piece tightly with the cheese inside, incorporating cilantro leaves as you roll.
   ▶ ≈2:42
5. 5
   In a pot with hot oil, pan-fry the rolls on both sides until golden brown on all surfaces.
   ▶ ≈3:33
6. 6
   Blend the charred peppers, onion, garlic, cilantro, crema, salt, and a splash of water into a smooth sauce.
   ▶ ≈3:57
7. 7
   Pour the blended sauce into the hot oil in the pot and simmer, adding a little more water if needed.
   ▶ ≈4:56
8. 8
   Add the pan-fried rolls to the simmering sauce and cook until fully cooked through.
   ▶ ≈5:27
9. 9
   Transfer the rolls and sauce to a serving plate and let cool briefly before serving.
   ▶ ≈6:05