Nopal Cactus Quesadillas (Quesadillas de Nopal)
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Updated Jun 16, 2025, Published Jun 04, 2019
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Every time I visit my favorite Latin grocery store, I stock up on fresh nopales—usually already cleaned and chopped—so I can keep them in the freezer for quick meals like nopales con huevo, smoothies, or these cheesy Nopal Cactus Quesadillas.
Table of Contents
- What are Nopal Cactus Quesadillas?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- Optional Variations
- How to Make Nopal Cactus Quesadillas
- Serving & Topping Suggestions
- Nopal Cactus Quesadillas Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes
- Nopal (Cactus) Quesadillas Recipe
Made with sautéed cactus, pico de gallo, and a splash of Maggi sauce, then layered with melty cheese between two tortillas (hello sincronizadas!), these quesadillas are satisfying, simple, and packed with flavor. Whether you grew up eating nopales or you’re trying them for the first time, this recipe is an easy and delicious way to enjoy them.
What are Nopal Cactus Quesadillas?
These quesadillas feature chopped nopales (cactus paddles) that are sautéed until tender, then cooked with Maggi sauce and pico de gallo for a savory, umami-rich filling. The nopales are layered with cheese between two tortillas and grilled until golden and crisp.
Fun fact: In Mexico, when a quesadilla is made using two tortillas, it’s called a sincronizada (synchronized), because the tortillas are “in sync” like a sandwich. While the name usually refers to ham and cheese versions, the technique applies here too. So this could be called a sincronizada de nopal—but no matter what you call it, it’s absolutely delicious.
Why You’ll Love This Recipe
- A fun way to eat nopales – If you’re new to cactus, this cheesy intro is a win.
- Cheesy and comforting – Who doesn’t love a gooey quesadilla
- Quick and easy – Ready in about 15 minutes with just a few ingredients.
- Vegetarian and flavorful – Meatless but hearty, thanks to Maggi and salsa.
- Customizable heat – Serve with chiles toreados or your favorite Mexican salsa for extra spice.
Ingredients & Substitutions
Here’s what you need to make these cheesy cactus quesadillas:
- Olive oil: For sautéing the nopales.
- Chopped nopales: About 2 cups. If using fresh nopales, learn how to clean and prep them here: How to Prep and Cook Nopales
- Maggi sauce: Adds depth and umami. You can also use soy sauce.
- Pico de gallo: Adds freshness, acidity, and a bit of spice.
- Flour tortillas: Use your favorite size; homemade corn tortillas work too, but flour is more traditional for sincronizadas.
- Pepper Jack cheese: Sliced or shredded. Oaxaca cheese, Monterey Jack, or mozzarella also work.
- Optional toppings: Avocado crema, crema Mexicana, or chiles toreados for garnish.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Use leftover cactus salad! My Grilled Cactus Salad (Ensalada de Nopales Asados) makes a delicious filling for these quesadillas—just spoon it in with your cheese and cook as directed.
- Try it with corn tortillas and fold them for a more traditional quesadilla shape.
- Add sautéed onions, epazote, or roasted poblano chile peppers for extra flavor.
- Use a vegan cheese to make it dairy-free.
How to Make Nopal Cactus Quesadillas
Step 1: Cook the nopales. Heat oil in a large skillet and add the chopped nopales. Let them sweat and darken for about 5 minutes, stirring occasionally. They’ll release a gelatinous liquid that will begin to dry out.
Step 2: Add flavor. Stir in the Maggi sauce (or soy sauce) and pico de gallo. Cook for another 2 minutes, until any remaining liquid has evaporated.
Step 3: Preheat your comal or skillet. Warm your comal for 1 minute over medium-low heat. This helps the tortillas heat evenly and keeps the cheese from burning before it melts.
Step 4: Assemble the quesadillas. Warm each tortilla for 1 minute on one side, flip, then add sliced or shredded cheese. Spoon the nopal mixture over the cheese and top with another tortilla—this is technically a sincronizada! Press gently with a spatula.
Step 5: Cook until golden. Flip occasionally and cook until the quesadillas are golden brown on both sides and the cheese is melted.
Step 6: Garnish and serve. Top with avocado crema or crema Mexicana, and serve with chiles toreados or pickled jalapeños if you like it spicy.
Serving & Topping Suggestions
Serve hot off the skillet with:
- Avocado crema or crema Mexicana
- Green chili salsa, salsa verde, or roasted tomatillo-chipotle salsa
- Chiles toreados, pickled red onions, or pickled jalapeños
- A sprinkle of crumbled queso fresco
- A squeeze of lime
- Your favorite hot sauce
Nopal Cactus Quesadillas Tips & Tricks
- Fresh nopales are best. If you’re starting from scratch, check out this guide to clean and prep them properly.
- Buy them prepped and save time. I always pick up nopales when I visit my favorite Latin grocery store. I usually buy them already cleaned and chopped, then store them in my freezer so I always have some on hand for nopales con huevo, nopal smoothies, or these easy quesadillas.
- Watch the slime. Cooking over medium heat will dry out the liquid that nopales release—don’t rush it.
- Two tortillas = sincronizada. This method makes them extra hearty and great for sharing.
Storage Instructions
Let quesadillas cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture. Not recommended for freezing.
Frequently Asked Questions
Start by trimming the thorns and edges, rinse them well, and chop. For fresh nopales, see this full tutorial: How to Prep and Cook Nopales.
Yes—just rinse and drain well to remove any briny taste, then sauté as directed.
Because they use two tortillas instead of folding one, making them “synchronized” like a sandwich! This style is hearty and easy to flip.
Pepper Jack adds spice, but you can also use Oaxaca, mozzarella, Monterey Jack, or Chihuahua cheese.
Maggi adds great depth of flavor, but soy sauce makes a fine substitute if needed.
More Recipes
If you tried these Nopal Cactus Quesadillas or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Nopal (Cactus) Quesadillas
Ingredients
- 2 teaspoons olive oil
- 2 cups chopped nopales, (fresh or thawed from frozen)
- 1 teaspoon Maggi sauce, (or soy sauce)
- 1 cup pico de gallo
- Flour tortillas
- Pepper jack cheese, sliced or shredded, (or any melty cheese)
Optional Toppings
- Avocado crema, optional – or crema Mexicana for garnish
- Crema Mexicana or sour cream
- Chiles Toreados, optional
- Salsa of choice
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
- Nopales shortcut: You can use store-bought chopped nopales (fresh or frozen). If starting from raw whole paddles, see How to Prep and Cook Nopales.
- Cheese swap: Use Oaxaca, Monterey Jack, mozzarella, or Chihuahua cheese.
- Want to mix it up? My Grilled Cactus Salad also makes a delicious quesadilla filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
I am interested in making the whole nopal by frying or grilling it on both sides and then topping it with queso fresco or asadero. Do you have a recipe I can follow on how to prepare them that way? Thank you!
Hola Ana Maria, I would highly recommend reading this blog post to learn how to prep and cook nopales: https://muybuenoblog.com/how-to-prep-and-cook-nopales/
Help!! The directions mention Magi sauce but it is not listed in the ingredients. How much of it should we use? Thank you. (I’ve only had nopales once, in a restaurant quesadilla, and would like to try them at home. I like either Asadero or Oaxaca cheese for my quesadillas.)
1 teaspoon Maggi sauce or soy sauce or to taste. You can print recipe to see a list of ingredients and directions.
I LOVE nopales, but have never made quesadillas with them. This recipe is now on my “to do” list.
I’m a one tortilla gal. I manage to lose half of the filling, when flipping a 2 tortilla quesadilla. Besides, I personally don’t need the extra calories!