BAKED CHIMICHANGAS WITH NOPALES AND POBLANO
Low fat because you bake them! Nopales are a type of cactus that you can purchase in the Mexican food section in a jar.
Provided by beccwarnacutt
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment and spray with cooking spray.
- Add poblano chile, onion, and nopales in a skillet over medium-high heat. Cook until chile and onion are soft, 3 to 5 minutes.
- Place 4 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat until soft, about 30 seconds. Repeat with remaining tortillas.
- Place 1 tortilla on a work surface. Spoon 2 tablespoons each of nopales mixture, Monterey Jack cheese, and black beans on top and fold in sides. Place chimichanga on the prepared baking sheet seam-side down. Repeat with remaining fillings and tortillas.
- Bake in the preheated oven until golden brown, turning halfway through, 15 to 20 minutes.
Nutrition Facts : Calories 289 calories, Carbohydrate 37.1 g, Cholesterol 18.2 mg, Fat 10.5 g, Fiber 5.1 g, Protein 12 g, SaturatedFat 4.8 g, Sodium 640.8 mg, Sugar 2.6 g
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Kora Phillips
[email protected]I'm going to make this for my next party.
A Mujtaba
[email protected]This sounds delicious!
Nijon Saha
[email protected]I can't wait to try this recipe!
myousaf Khokhar
[email protected]This recipe is a keeper!
Rick Gamez
[email protected]I'm definitely making these again!
Admire Ncube
[email protected]These chimichangas were amazing!
Manawwar Alam
[email protected]Yum!
Asad4 Sial4
[email protected]These baked chimichangas were a great way to use up some leftover chicken and vegetables.
jean2022 Tortue
[email protected]I was pleasantly surprised by how much I enjoyed these chimichangas.
sk Apon roy
[email protected]These chimichangas were easy to make and very tasty.
daniel taban
[email protected]I'm not a big fan of nopales, but I really enjoyed them in this recipe.
nano-san
[email protected]These chimichangas were delicious! I will definitely be making them again.
Rich Kacha
[email protected]I loved the crispy tortillas and the flavorful filling. I also appreciated that this recipe was relatively easy to follow.
Taimur Hussain
[email protected]These baked chimichangas were a great way to use up some leftover chicken and vegetables. They were also a lot easier to make than I thought they would be.
Mian Sahib
[email protected]I was pleasantly surprised by how much I enjoyed these chimichangas. The nopales and poblano peppers were a great addition and added a lot of flavor. I will definitely be making these again.
Shahzad Sarwari
[email protected]These chimichangas were easy to make and very tasty. I liked the combination of nopales and poblano peppers. I would definitely make them again.
Lakmi Perera
[email protected]I'm not usually a fan of nopales, but I really enjoyed them in this recipe. The poblano peppers also added a nice smoky flavor. Overall, I thought this was a great dish.
totaki4me chester
[email protected]These baked chimichangas were delicious! The nopales and poblano peppers added a great flavor and texture to the dish. I will definitely be making these again.
indra shrestha
[email protected]I made these chimichangas for a party and they were a huge success! Everyone loved the crispy tortillas and the flavorful filling. I especially liked the addition of the nopales, which gave the dish a nice crunch.
Ampemia Mercy
[email protected]These baked chimichangas were a hit! The nopales and poblano peppers added a unique and flavorful twist to the classic dish. I also appreciated that this recipe was relatively easy to follow, even for a beginner like me.