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