It was a large jar of nopalitos I opened two days ago, and I am determined to put them to good use and not let them get shoved to the back of the refrigerator and be forgotten. I put them to good use this morning when I made quesadillas using scrambled eggs with nopalitos and Fontina cheese in whole wheat tortillas.
I started by toasting cumin seeds in a dry skillet, then coarsely grinding them with kosher salt in a mortar and pestle.
Eggs, rinsed and drained nopalitos, cottage cheese and the ground cumin/salt were lightly beaten and scrambled in a skillet. The scrambled eggs were placed between two whole wheat tortillas with shredded Fontina cheese.
The quesadillas were toasted on both sides in a dry skillet.
The quesadillas were nice and crispy and we ate them held in hand like sandwiches.