| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 16g | 7g | 24g |
| sugars | fibre | protein | salt |
| 3g | 3g | 12g | 0.8g |
While my heart will always belong to the deep south and the traditional flavors that I was raised on, there’s something truly special about the Nopales and Roasted Corn Quesadillas that I need to discuss. This vegetable-based recipe is a fantastic reflection of the vibrant colors and bold flavors that define my expansive culinary adventures – ones where the comfort of biscuits and fried chicken dance with an amalgamation of unexpected ingredients, creating an eye-opening gastronomic experience.
The Taste of Adventure
This dish does what all truly great recipes should: challenges the taste buds while comforting the soul. It might be a world away from what most would call ‘regular quesadillas’, but once you taste the combination of the earthy nopales (cactus leaves) and the sweetness of the roasted corn, you will understand why this recipe is one that holds a special place in my heart. It hearkens back to the days where I’d gather ingredients with love and curiosity, just like the way I’d catch the waves waiting for that perfect surf, or the thrill when the theatre darkens before a movie begins.
The Magic of Nopales
Uncommon to some, nopales hold a wealth of health benefits. Packed with vitamins, minerals, and fibres, they also contain a considerable amount of antioxidants, aiding in body purification. I use them as the star of my Nopales and Roasted Corn Quesadillas, and I assure you, they deserve that spotlight.
The roasted corn, meanwhile, serves as the perfect partner to the nopales, accenting their unique taste with a fantastic sweetness and crackling texture. When you add in the Mexican cheese blend, aromatic spices, fresh vegetables, and a splash of lime juice – this recipe transforms into a vibrant festival of flavors!
Complements and Pairings
Nopales and Roasted Corn Quesadillas make for the perfect standalone meal. But if you’re looking to enhance your dining experience, consider complementing your quesadillas with some zesty Mojitos or pair them with a refreshing Mexican Chopped Salad. A side of rice and beans could be your path to a true fiesta plate!
I believe in food as an expression of love, a celebration of cultures, and most importantly, a bond that unites us all, regardless of where we come from or what our traditions are. For me, this humble dish of Nopales and Roasted Corn Quesadillas encapsulates all of this perfectly – making it a recipe I absolutely love.
What You’ll Need
- 6 nopales (cactus leaves), cleaned and sliced
- 2 cups of corn kernels
- 1 tablespoon of olive oil
- 12 flour tortillas
- 3 cups of shredded Mexican cheese blend
- 1 large tomato, diced
- 1/2 cup of chopped red onion
- 2 jalapenos, seeded and diced
- 1/4 cup of chopped fresh cilantro
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1 lime, juiced
- Salt and pepper to taste
- Guacamole, salsa, and sour cream for serving
Method
Step One
Begin by preheating your oven to 400 degrees F (200 degrees C) for roasting the corn. While the oven is heating, toss the cleaned and sliced nopales with 1 tablespoon of olive oil and place on a baking sheet.
Step Two
Roast the nopales in the preheated oven for about 10 minutes. After 10 minutes, add the corn kernels to the baking sheet. Continue to roast until the nopales are tender and the corn is slightly charred, around 10 more minutes.
Step Three
While the nopales and corn are roasting, combine the diced tomato, chopped red onion, diced jalapenos, chopped fresh cilantro, minced garlic, ground cumin, chili powder, juiced lime, and salt and pepper to taste in a large bowl. Mix until well combined to create your quesadilla filling.
Step Four
Once the nopales and roasted corn are ready, add them to the bowl with the quesadilla filling and toss until everything is well combined. Set this aside to cool slightly.
Step Five
While the filling is cooling, warm a large skillet over medium heat. Place a tortilla in the skillet and sprinkle with a generous portion of the Mexican cheese blend. Cook until the cheese has melted, about 2-3 minutes.
Step Six
Spoon a layer of the nopales and roasted corn mixture onto half of the tortilla. Fold the other half of the tortilla over the filling to form a half-moon shape. Press gently with a spatula and cook until golden brown, about 2 minutes per side. Repeat this process with the remaining tortillas and filling.
Step Seven
Serve the quesadillas warm, with guacamole, salsa, and sour cream on the side. Enjoy!
