Poblano and Nopales Chimichangas

Name: Poblano and Nopales Chimichangas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters canned black beans, drained and rinsed; 8 flour tortillas (8 in.), warmed slightly; 1 teaspoons kosher salt; 237 milliliters cubed nopales; 118 milliliters sliced onion; 237 milliliters shredded jack or pepper jack cheese; 1 poblano chile, halved, seeded, and sliced; 8 servings Salsa and guacamole; 1 Tbsp unsalted butter, melted; 2 Tbsps vegetable oil, divided

The recipe Poblano and Nopales Chimichangas could satisfy your Mexican craving in about 45 minutes. This recipe serves 8. One serving contains 223 calories, 8g of protein, and 11g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up nopales, salsan and guacamole, vegetable oil, and a few other things to make it today.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Mix 1 tbsp. oil with melted butter, and brush some onto a baking sheet.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Vegetable

Nopales

Chili Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tortilla

Vegetable

Cheese

Beans

Roll

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Baking Sheet

Frying Pan

Brush remaining butter mixture over chimichangas.

Ingredients you will need

Butter

Bake, turning halfway through, until browned and crisp, about 20 minutes.

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Oven

Cut chimichangas in half diagonally and serve with salsa and guacamole.

Ingredients you will need

Guacamole

Salsa

*Buy cut and cleaned nopales (cactus pads) at a Latino market.

Ingredients you will need

Nopales

Make ahead: Through step 2 up to 5 hours, chilled; bake about 5 minutes longer.

Equipment you will use

Oven

Equipment

Oven

Baking Sheet

Frying Pan

Ingredients

Servings:

237milliliters

canned black beans, drained and rinsed 8

flour tortillas (8 in.), warmed slightly 1teaspoons

kosher salt 237milliliters

cubed nopales 118milliliters

sliced onion 237milliliters

shredded jack or pepper jack cheese 1

poblano chile, halved, seeded, and sliced 8servings

Salsa and guacamole 1Tbsp

unsalted butter, melted 2Tbsps

vegetable oil, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.