Grilled Quesadillas With Nopales And Salsa Slaw

• 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
• Sour cream

1. Prepare a charcoal or gas grill for high heat (450u0b0 to 550u0b0; 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.
2. 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.
3. 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.
4. 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.
5. Note: Nutritional analysis is per serving.

vegetable oil, onion, poblano chiles, nopales, kosher salt, flour, jack cheese, cabbage, salsa, lime juice, cilantro, sour cream

Taken from www.myrecipes.com/recipe/grilled-quesadillas-with-nopales-salsa-slaw (may not work)