Poblano and Nopales Chimichangas
Photo: Annabelle Breakey; Styling: Karen Shinto
Who needs the deep fryer when you can bake a flaky crust?
How to Make It
Step 1
1
Preheat oven to 400°. 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.
Step 2
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.
Step 3
3
Bake, turning halfway through, until browned and crisp, about 20 minutes. Cut chimichangas in half diagonally and serve with salsa and guacamole.
Step 4
4
*Buy cut and cleaned nopales (cactus pads) at a Latino market.
Step 5
5
Make ahead: Through step 2 up to 5 hours, chilled; bake about 5 minutes longer.
Step 6
6
Note: Nutritional analysis is per 2-piece serving.
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
Directions
Step 1
1
Preheat oven to 400°. 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.
Step 2
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.
Step 3
3
Bake, turning halfway through, until browned and crisp, about 20 minutes. Cut chimichangas in half diagonally and serve with salsa and guacamole.
Step 4
4
*Buy cut and cleaned nopales (cactus pads) at a Latino market.
Step 5
5
Make ahead: Through step 2 up to 5 hours, chilled; bake about 5 minutes longer.
Step 6
6
Note: Nutritional analysis is per 2-piece serving.
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