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Grilled Quesadillas with Nopales and Salsa Slaw





Yields
Serves 4



Prep Time
30 mins

Cactus pads, or nopales as they're known in Spanish, are a common ingredient in vegetarian cooking in Mexico. Many Latino grocery stores sell bags of them already cleaned and cubed, which makes this dish really easy to toss together.

  About 1 tbsp. vegetable oil
 1/2 cup sliced onion
 2 poblano chiles, seeded and sliced
 1 cup cleaned and cubed nopales
  About 1/2 tsp. kosher salt, divided
 8 flour or corn tortillas (8-in. size)
 1 cup shredded jack cheese
 1 qt. shredded cabbage
 1 cup salsa (any kind)
 1 tablespoon fresh lime juice
 1/2 cup cilantro leaves
  Sour cream
Step 1
1

Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Meanwhile, heat 1 tbsp. oil in a large frying pan over medium-high heat. Cook onion, chiles, and nopales until softened and starting to brown, about 5 minutes. Season with salt and remove from heat.

Step 2
2

Lay 4 tortillas on a baking sheet. Sprinkle each with 1/4 cup cheese and 1/2 cup warm vegetable mixture. Top each with a second tortilla.

Step 3
3

Using a wad of oiled paper towels and tongs, oil cooking grate. Use a spatula to transfer quesadillas to grill; cook, turning once, until grill marks appear and cheese is melted, about 2 minutes. Remove from grill, cut each into quarters.

Step 4
4

In a small bowl, combine cabbage, salsa, lime juice, cilantro, and a pinch of salt. Serve quesadillas with slaw, and sour cream if you like.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 494Calories from Fat 36
% Daily Value *
Total Fat 20g31%

Saturated Fat 7.6g38%
Cholesterol 25mg9%
Sodium 1382mg58%
Total Carbohydrate 63g21%

Dietary Fiber 8.3g34%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.