Catfish & Nopales in Corn Husks

• 4 cactus paddles, spines removed
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 24 soaked large corn husks
• 6 catfish fillets (1-1/2 lb.)
• 1/3 cup KRAFT Real Mayo Mayonnaise
• 1/2 tsp. ground red pepper (cayenne)
• 18 epazote leaves
• 1 large jalapeno pepper, cut into thin slices

1. Heat oven to 375 degrees F.
2. Cut cactus into 2-inch-wide strips.
3. Heat dressing in large skillet on high heat.
4. Add cactus; cook and stir 4 to 5 min or until softened.
5. Remove from heat; cool completely.
6. Arrange 4 corn husks on work surface, overlapping edges as necessary to form 11x8-inch rectangle.
7. Repeat with remaining husks to make a total of 6 rectangles.
8. Place 1 fish fillet at 1 short end of each rectangle.
9. Spread fish with mayo; sprinkle with red pepper.
10. Top with epazote leaves, jalapeno peppers and cactus.
11. Starting at short end with fish, wrap each rectangle to enclose filling.
12. Tie bundles with string; place, topping-sides up, on rimmed baking sheet.
13. Bake 25 to 30 min.
14. or until fish flakes easily with fork.

cactus paddles, italian dressing, corn husks, catfish fillets, mayonnaise, ground red pepper, epazote, jalapeno pepper

Taken from www.kraftrecipes.com/recipes/catfish-nopales-in-corn-husks-122699.aspx (may not work)