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

Photography by Jenna Sparks

 

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Cactus Nopal Quesadillas collage with text overlay
Cactus Nopal Quesadillas served in a beautiful plate

Nopal (Cactus) Quesadillas

5 (1 rating)
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.
Print Pin Rate
Yield: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 2 teaspoons olive oil
  • 2 cups chopped nopales
  • 1 teaspoon Maggi sauce, or soy sauce
  • 1 cup pico de gallo
  • Flour tortillas
  • Pepper jack cheese, sliced or shredded
  • Avocado crema , optional - or crema Mexicana for garnish
  • Chiles Toreados, optional

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Instructions 

  • 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.
  • Add Maggi sauce and pico de gallo salsa and stir for another 2 minutes until liquid evaporates.
  • Preheat a comal for 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.
  • 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.
  • Flip occasionally until quesadillas are golden brown on each side and cheese has melted.
  • Drizzle with guacamole salsa or crema Mexican and serve with a chile torteado, if desired.

Notes

I usually buy my nopales already 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.
Calories: 299kcal, Carbohydrates: 35g, Protein: 11g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 1340mg, Potassium: 290mg, Fiber: 3g, Sugar: 13g, Vitamin A: 1142IU, Vitamin C: 14mg, Calcium: 384mg, Iron: 2mg
Author: Yvette Marquez
Course: Appetizer, Entrees, Snack
Cuisine: Mexican