Nopal (Cactus) Quesadillas

   

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.

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