Baked Chimichangas With Nopales And Poblano Recipes

BAKED CHIMICHANGAS WITH NOPALES AND POBLANO

Steps:

• 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.

BAKED CHIMICHANGAS

Steps:

• Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.