4.7 from 9 votes
Nopales de Quesadillas en Chile Rojo
Quesadillas filled with nopales en chile rojo, or cactus paddles in a red chile sauce, with shredded cheese. An authentic Mexican recipe!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5 quesadillas
Calories: 425 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.