Nopal (Cactus) Quesadillas

Some people might call these delicious Nopal Quesadillas sincronizadas (synchronized), because two tortillas are stacked together rather than folded. Stack or fold these babies – it’s truly up to you.

Cactus Nopal Quesadillas served in a beautiful plate   

Truth be told I can live off of quesadillas. Ever since I was a tween and started cooking, quesadillas were always my go-to meal. Usually, it consisted of my grandmas’ homemade flour tortillas, asadero or muenster cheese, and salsa casera.

Shopping for produce in a Mexican store

Guys, I’m literally salivating just thinking of the warm ooey-gooey cheese and spicy long green chile salsa combo.

Picking up nopales in a Latin grocery store

Nopal (Cactus) Quesadillas

Today, I’m sharing with you one of my new favorite combos – sautéed nopales cooked with tangy pico de gallo, and spicy pepper jack cheese. 

Cooked nopales in a big pan

Some people might call these sincronizadas (synchronized), because two tortillas are stacked together rather than folded. Stack or fold these delicious (Cactus) Nopal Quesadillas – it’s truly up to you.  

Nopal Cactus sincronizadas served with a piece of lime on a side

I always pick up nopales when I visit my favorite Latin grocery store. I usually buy them cleaned and chopped and I store them in my freezer so that I have plenty on hand for nopales con huevo, nopal smoothies, and quesadillas.

Sincronizadas Quesadillas in a beautiful plate

Nopal (Cactus) Quesadillas

Some people might call these sincronizadas (synchronized), because two tortillas are stacked together rather than folded. Stack or fold these babies – it’s truly up to you.

Nopal (Cactus) Quesadillas

Ingredients

Instructions

  1. Heat oil in a large skillet, add the nopales and let them sweat and darken for about 5 minutes, stirring once or twice. They may exude a gelatinous liquid that will begin to dry out.
  2. Add magi sauce and pico de gallo salsa and stir for another 2 minutes until liquid evaporates.
  3. Preheat a comalfor 1 minute over medium-low heat. The temperature on the skillet is important so that the tortillas do not harden or overcook before the cheese fully melts.
  4. Warm tortillas for 1 minute on one side, flip and add cheese on one of the tortillas, add nopal mixture, and top with another tortilla and press gently with a spatula.
  5. Flip occasionally until quesadillas are golden brown on each side and cheese has melted.
  6. Drizzle with guacamole salsa or crema Mexican and serve with a chile torteado, if desired.
Photography by Jenna Sparks

 

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Cactus Nopal Quesadillas collage with text overlay