Nopal Cactus Quesadillas (Quesadillas de Nopal)

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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.

Close-up of golden-brown nopal cactus quesadillas drizzled with avocado crema, served on a traditional Mexican clay plate with a charred chile toreado and tortilla chips.

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.

Yvette Marquez muy bueno Mexican food blogger in an orange dress holding a molcajete.

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.
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Ingredients & Substitutions

Here’s what you need to make these cheesy cactus quesadillas:

Yvette Marquez (food blogger) holding two ziplock bags filled with chopped nopales while shopping for produce in a Mexican grocery store.
  • 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!

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.

Close-up of a hand using tongs to pick up fresh cactus paddles (nopales) in the produce section of a Latin grocery store.

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.

Close-up of chopped nopales sautéing in a cast-iron skillet with diced tomatoes, onions, and seasonings—used as a filling for quesadillas.

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.

Overhead shot of sliced nopal cactus quesadillas on a decorative Mexican clay plate, served with lime wedges, a charred chile, a colorful basket of tortilla chips, and a bottle of Topo Chico mineral water on the side.

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.

Overhead view of sliced nopal cactus quesadillas drizzled with avocado crema, served on a Mexican clay plate with a charred chile toreado, tortilla chips, a lime wedge, and a bottle of Topo Chico mineral water.

Serving & Topping Suggestions

Serve hot off the skillet with:

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.

Overhead view of sliced nopal cactus quesadillas drizzled with avocado crema, served on a Mexican clay plate with a charred chile toreado, tortilla chips, a lime wedge, and a bottle of Topo Chico mineral water.

Frequently Asked Questions

How do I prep nopales for Nopal Cactus Quesadillas?

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.

Can I use jarred nopales for Nopal Cactus Quesadillas?

Yes—just rinse and drain well to remove any briny taste, then sauté as directed.

Why are these called sincronizadas instead of just quesadillas?

Because they use two tortillas instead of folding one, making them “synchronized” like a sandwich! This style is hearty and easy to flip.

What’s the best cheese for Nopal Cactus Quesadillas?

Pepper Jack adds spice, but you can also use Oaxaca, mozzarella, Monterey Jack, or Chihuahua cheese.

Is Maggi sauce necessary in Nopal Cactus Quesadillas?

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!

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Alt text: Overhead view of sliced nopal cactus quesadillas drizzled with avocado crema, served on a Mexican clay plate with a charred chile toreado, tortilla chips, a lime wedge, and a bottle of Topo Chico mineral water.
5 (1 rating)

Nopal (Cactus) Quesadillas

Total Time: 15 minutes
Yield: 4
Prep: 5 minutes
Cook: 10 minutes
These cheesy, savory Nopal Cactus Quesadillas (a.k.a. Sincronizadas de Nopal) are made with sautéed cactus paddles, Maggi sauce, and pico de gallo for a flavorful vegetarian meal.
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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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography by Jenna Sparks

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5 Comments

  1. Ana Maria Rios says:

    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!

  2. Susan says:

    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. Muy Bueno says:

      1 teaspoon Maggi sauce or soy sauce or to taste. You can print recipe to see a list of ingredients and directions.

  3. Esther says:

    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!