Nopal (Cactus) Quesadillas
Serves 2
5 mins prep
15 mins cook
20 mins total
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.
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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.
