Packman,

We have tons of prickly pears here also. This is my favorite recipe for them:

Nopales Rellenos (Stuffed Cactus Pads)
Select small or medium sized, firm pads. Make sure the pads you select are not wrinkled, soggy or too soft. The thorny needles must be removed with a knife or vegetable peeler before cooking. Remove any nodules, the thick stem, and trim the edges off of the pads as well. Make sure you wear rubber or leather gloves when handling Nopales to avoid injury from the thorny needles.

12 tender cactus pads
3 cups of water
6 slices of cheese (traditionally Machego or Panela, but whatever you like)
1/4 onion, thinly sliced lengthwise
1 clove of garlic
Salt to taste
1/2 cup of flour
4 eggs, separated
1 1/2 cups vegetable or olive oil
1 can of tomato sauce (12 ounces)
Prepare the cactus pads as described in the preparation section above. Once you have removed the needles, nodules and thoroughly washed the ads, boil in 3 cups of water with the garlic, onion, and salt. Drain.

On each of 6 cactus pads place a slice of cheese and 3 to 4 pieces of onion. Top with another cactus pad, secure with wooden toothpicks and coat with flour.

Beat the egg whites until stiff peaks form, then add the yolks and beat for 1 to 2 minutes more to create a batter.

Heat the oil in a frying pan, dip the stuffed cactus pads into the egg batter and fry until golden on both sides. Drain on paper towels.

Serve drenched with cooked tomato sauce or salsa.

-Blast