Poblano And Nopales Chimichangas Recipe

Name: Poblano And Nopales Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, divided; 1 tablespoon unsalted butter, melted; 1 poblano chile, halved, seeded, and sliced; 1/2 cup sliced onion; 1 cup cubed nopales*; 1/2 teaspoon kosher salt; 1 cup shredded jack or pepper jack cheese; 1 cup canned black beans, drained and rinsed; 8 flour tortillas (8 in.), warmed slightly; Salsa and guacamole

Servings: persons

2 tablespoons vegetable oil, divided
1 tablespoon unsalted butter, melted
1 poblano chile, halved, seeded, and sliced
1/2 cup sliced onion
1 cup cubed nopales*
1/2 teaspoon kosher salt
1 cup shredded jack or pepper jack cheese
1 cup canned black beans, drained and rinsed
8 flour tortillas (8 in.), warmed slightly
Salsa and guacamole

1
Preheat oven to 400u00b0. Mix 1 tbsp. oil with melted butter, and brush some onto a baking sheet. Heat remaining 1 tbsp. oil in a large frying pan over medium heat; add chile, onion, nopales, and salt; and cook, stirring often, until vegetables soften and start to brown, about 5 minutes.
2
Put 2 tbsp. each cheese and beans and about 1/4 cup of the vegetable mixture onto center of a tortilla. Fold in sides and roll up like a burrito. Set chimichanga onto greased baking sheet, seam side down. Fill remaining tortillas and space about 2 in. apart on pan. Brush remaining butter mixture over chimichangas.
3
Bake, turning halfway through, until browned and crisp, about 20 minutes. Cut chimichangas in half diagonally and serve with salsa and guacamole.
4
*Buy cut and cleaned nopales (cactus pads) at a Latino market.
5
Make ahead: Through step 2 up to 5 hours, chilled; bake about 5 minutes longer.
6
Note: Nutritional analysis is per 2-piece serving.

1002

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, divided, 1 tablespoon unsalted butter, melted, 1 poblano chile, halved, seeded, and sliced, 1/2 cup sliced onion, and more.

Yes, Poblano And Nopales Chimichangas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poblano And Nopales Chimichangas

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