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
How to Make It
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.
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.
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.
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.