Grilled Quesadillas with Nopales and Salsa Slaw

Name: Grilled Quesadillas with Nopales and Salsa Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 quart shredded cabbage; 118 milliliters cilantro leaves; 8 flour or corn tortillas (8-in. size); 237 milliliters shredded jack cheese; 1 teaspoons About kosher salt, divided; 1 Tbsp fresh lime juice; 237 milliliters cleaned and cubed nopales; 118 milliliters sliced onion; 2 poblano chiles, seeded and sliced; 237 milliliters salsa (any kind); 4 servings Sour cream; 1 Tbsp About vegetable oil

The recipe Grilled Quesadillas with Nopales and Salsa Slaw is ready in about 30 minutes and is definitely an outstanding gluten free option for lovers of Mexican food. This recipe serves 4. This hor d'oeuvre has 371 calories, 15g of protein, and 16g of fat per serving. It is perfect for The Fourth Of July. If you have qt. cabbage, onion, lime juice, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

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.

Ingredients you will need

Nopales

Chili Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Grill

Lay 4 tortillas on a baking sheet.

Ingredients you will need

Tortilla

Equipment you will use

Baking Sheet

Sprinkle each with 1/4 cup cheese and 1/2 cup warm vegetable mixture. Top each with a second tortilla.

Ingredients you will need

Vegetable

Tortilla

Cheese

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.

Ingredients you will need

Cheese

Cooking Oil

Equipment you will use

Paper Towels

Spatula

Grill

Tongs

Remove from grill, cut each into quarters.

Equipment you will use

Grill

In a small bowl, combine cabbage, salsa, lime juice, cilantro, and a pinch of salt.

Ingredients you will need

Lime Juice

Cilantro

Cabbage

Salsa

Salt

Equipment you will use

Bowl

Serve quesadillas with slaw, and sour cream if you like.

Ingredients you will need

Sour Cream

Equipment

Ingredients

Servings:

1quart

shredded cabbage 118milliliters

cilantro leaves 8

flour or corn tortillas (8-in. size)237milliliters

shredded jack cheese 1teaspoons

About kosher salt, divided 1Tbsp

fresh lime juice 237milliliters

cleaned and cubed nopales 118milliliters

sliced onion 2

poblano chiles, seeded and sliced 237milliliters

salsa (any kind)4servings

Sour cream 1Tbsp

About vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.