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| Baked Chimichangas with Nopales and Poblano |
"Low fats because you bake them! Nopales are a sort of cactus that you should purchase in the Mexican meals segment in a jar."
Ingredients :
- cooking spray
- 1 poblano chile - halved, seeded, and thinly sliced
- 1/2 medium onion, thinly sliced
- 1 1/2 cups jarred nopales, thinly sliced
- eight (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
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 40M |
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- Preheat the oven to four hundred levels F (two hundred stages C). Line a baking sheet with parchment and spray with cooking spray.
- Add poblano chile, onion, and nopales in a skillet over medium-excessive heat. Cook until chile and onion are smooth, three to 5 minutes.
- Place four tortillas on a microwave-safe plate and cowl with a damp paper towel. Heat until tender, about 30 seconds. Repeat with ultimate tortillas.
- Place 1 tortilla on a piece surface. Spoon 2 tablespoons each of nopales aggregate, Monterey Jack cheese, and black beans on pinnacle and fold in facets. Place chimichanga at the prepared baking sheet seam-aspect down. Repeat with ultimate fillings and tortillas.
- Bake inside the preheated oven till golden brown, turning midway via, 15 to twenty minutes.
Notes :
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