Egg Pancake Tortitas with Nopalitos

Egg Pancake Tortitas with Nopalitos

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Step 1 In a mixing bowl, combine the grated panela cheese with the drained nopalitos and the flour. Stir to combine and add the eggs. Season with salt and pepper and stir to make a thick batter.
Step 2 Add 2 tbsp of cooking oil to a frying pan and scoop the egg batter to make eight 6-8-inch pancakes. Flip each pancake once and set aside. 
Step 3 Heat the green Mexican salsa in a saucepan and serve the tortita pancakes topped with a few tablespoons of green salsa.


  • Use red Mexican salsa for a different version.  
  • Add other veggies to the batter, such as corn or green beans, for a colorful take on the classic.


  • Calories: 212 
  • Fat: 11.9g 
  • Carbs: 15.4g 
  • Protein: 11.7g 


  • 2 cups grated panela cheese
  • 9oz La Costeña Nopalitos
  • 4 tbsp all-purpose flour
  • 4 eggs
  • 16oz La Costeña Green Salsa
  • Salt and pepper to taste.
  • Cooking oil as needed.

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Mexico Rico
Mexico Rico