Nopales de Quesadillas en Chile Rojo

Name: Nopales de Quesadillas en Chile Rojo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 quesadillas
Ingredients: 1 pound cactus paddles; 3 cloves garlic; 1 tablespoon kosher salt + 1 teaspoon; ½ teaspoon Mexican oregano; water; 6 guajillo chiles; 2 árbol chiles; 1 Roma tomato; 2 tablespoons olive oil; ¼ medium white onion; 5 large flour tortillas; 3 ½ cups V&V Supremo Shredded Chihuahua® Brand Quesadilla Cheese

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
5 quesadillas
Calories
425 kcal
Course
Main Course
Cuisine
Mexican

Nopales de Quesadillas en Chile Rojo

Quinnley Mercado

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Quesadillas filled with nopales en chile rojo, or cactus paddles in a red chile sauce, with shredded cheese. An authentic Mexican recipe!

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Ingredients

Servings

1 pound cactus paddles, trimmed, cleaned, and diced
3 cloves garlic, divided
1 tablespoon kosher salt + 1 teaspoon, plus more as needed
½ teaspoon Mexican oregano, divided
water, as needed
6 guajillo chiles, rinsed, stemmed, and seeded (about 1.4oz)
2 árbol chiles, optional, rinsed and stemmed
1 Roma tomato
2 tablespoons olive oil
¼ medium white onion, thinly sliced
5 large flour tortillas
3 ½ cups V&V Supremo Shredded Chihuahua® Brand Quesadilla Cheese

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Instructions

Cook the nopales: In a medium pot, add the diced cactus paddles, 2 cloves garlic, 1 tablespoon kosher salt, ¼ teaspoon Mexican oregano, and enough water to completely cover them. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.
Drain the water from the nopales and rinse them under warm water to remove any excess slimy liquid.
While the nopales are cooking, make the chile rojo: In a medium pot, add the guajillo chiles, árbol chiles, and enough water to completely cover them. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.
Using a slotted spoon, transfer the softened chiles to a blender. Add the tomato, the remaining 1 clove garlic, the remaining 1 teaspoon kosher salt, the remaining ¼ teaspoon Mexican oregano, and ½ cup fresh water. Blend until completely smooth. If the sauce is not smooth, strain it through a fine mesh strainer to remove any solids.
Heat the oil in a large saucepan or skillet over medium-high heat. Add in the sliced onion and cook for 2 minutes, stirring occasionally.
Add in the drained nopales and cook for 5 minutes, stirring occasionally.
Add the chile rojo and cook for 6 more minutes until the sauce has thickened. Taste and season with more salt as needed. Remove from heat.
Assemble and cook: Layer the half of each tortilla with ⅓ cup cheese, ⅓ cup cooked nopales, and another ⅓ cup cheese in each tortilla. Fold it over and cook the quesadillas in a hot skillet or comal for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown.
Serve with Crema Mexicana de Casa, guacamole, and garnish with cilantro.

Notes

Make sure to cook down the nopales en chile rojo until the sauce has thickened. This will ensure that the filling doesn’t completely run out of the quesadillas during cooking.
Don’t take the quesadillas off the skillet too soon. The quesadillas should be golden brown and a little crispy on the outside.

Nutrition Information

Show Details

Serving 1quesadilla Calories 425kcal (21%) Carbohydrates 27g (9%) Protein 22g (44%) Fat 26g (40%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 62mg (21%) Sodium 740mg (31%) Potassium 530mg (15%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 3207IU (64%) Vitamin C 14mg (16%) Calcium 601mg (60%) Iron 3mg (17%)

Nutrition Facts

Serving: 5quesadillas

Amount Per Serving

Calories 425 kcal

% Daily Value*

Serving	1quesadilla
Calories	425kcal	21%
Carbohydrates	27g	9%
Protein	22g	44%
Fat	26g	40%
Saturated Fat	12g	60%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Cholesterol	62mg	21%
Sodium	740mg	31%
Potassium	530mg	11%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	3207IU	64%
Vitamin C	14mg	16%
Calcium	601mg	60%
Iron	3mg	17%