Poblano and Nopales Chimichangas
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Serves 8 Total Time 45 mins
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.

Poblano and Nopales Chimichangas

Search All of Sunset's Recipes