Baked Chimichangas with Nopales and Poblano recipe
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Ingredients
- cooking spray 1 poblano chile - halved, seeded, and thinly sliced ½ medium onion, thinly sliced 1 ½ cups jarred nopales, thinly sliced 8 (8 inch) flour tortillas 1 cup shredded Monterey Jack cheese 1 cup canned black beans, drained and rinsed 1 cup plain Greek yogurt, or to taste 1 cup salsa, or to taste
Nutrition Info
- 289 caloriescarbohydrate: 37.1 gcholesterol: 18.2 mgfat: 10.5 gfiber: 5.1 gprotein: 12 gsaturatedFat: 4.8 gservingSize: -sodium: 640.8 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Baked Chimichangas with Nopales and Poblano
Directions
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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.