Nopales -- prickly pear cacti paddles -- was available in the Mexican market nearby, so I decided to cook it up in a quick and simple way.
Nopales is better when boiled in water for 5 to 7 minutes and then drained and rinsed before incorporating in recipes. It can get quite gummy and slimy otherwise.
Chop up the chayote and green papaya and some onions, plus some favorite seasoning and cook in a pan till mostly done. I went with Blazin' Blends New Orleans Seafood Seasoning Mix this time.
Meanwhile, boil the chopped nopales with a dash of salt for 5 minutes or so, drain and rinse to remove stickiness.
Add the drained cooked nopales to the pan and continue cooking till all the veggies are cooked tender but not mushy. Adjust seasoning to taste and serve warm garnished with chopped colorful peppers and spring onions.