Name: Brownsville Baby Cactus Pie
Ingredients: 2 tbsps vegetable oil; 1/2 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1/2 c raw shrimp, peeled; 8 eggs; 2 tbsps water; 1 chipotle pepper in adobo, minced; 1/4 tsp salt; black pepper; 1 c prepared nopales, diced; 2 tbsps queso anejo crumbled

Brownsville Baby Cactus Pie

Ingredients

2 tbsps vegetable oil
1/2 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1/2 c raw shrimp, peeled
8 eggs
2 tbsps water
1 chipotle pepper in adobo, minced
1/4 tsp salt
black pepper
1 c prepared nopales, diced
2 tbsps queso anejo crumbled

Instructions

Serving Size: 6. Preheat the oven to 350 degrees. Grease a medium baking dish, preferably shallow. In a heavy skillet, warm the oil over medium heat. Add the onion, garlic and bell pepper and saute until the onion is limp. Add the shrimp and cook through briefly. Remove the skillet from the heat. In a large bowl, beat the eggs lightly with the water. Add the chipotle, salt and pepper. Stir the sauteed mixture and the nopalitos into the eggs and pour the mixture into the prepared dish. Sprinkle the cheese over the eggs. Bakes the eggs for 25 to 30 minutes, or until lightly puffed and golden. Cool for 10 to 15 minutes. Slice the pie in wedges and serve. Leftovers can be served reheated or cold.