Nopal (Cactus) Quesadillas
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.
Servings: 4
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