Best 8 Baked Chimichangas With Nopales And Poblano Recipes

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Discover the tantalizing fusion of flavors in baked chimichangas with nopales and poblano, a culinary masterpiece that seamlessly blends Mexican and Southwestern cuisines. This delectable dish combines the crispy crunch of chimichangas with the unique textures and vibrant flavors of nopales (cactus paddles) and poblano peppers. Indulge in a symphony of tastes, textures, and aromas as you embark on a culinary journey that celebrates the rich heritage and diversity of these two distinct culinary traditions.

Here are our top 8 tried and tested recipes!

BAKED CHIMICHANGA BREAKFAST BURRITOS WITH AVOCADO-TOMATO-WATERCRESS SALSA



Baked Chimichanga Breakfast Burritos with Avocado-Tomato-Watercress Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 30

1 tablespoon canola oil
1 small onion, finely diced
1 clove garlic, finely chopped
2 cans black beans, drained and rinsed
1 tablespoon pureed chipotle chile in adobo
Kosher salt
1/2 cup roughly chopped fresh cilantro
3 ripe Hass avocados, peeled, pitted and chopped
12 grape tomatoes, cored and halved
2 green onions, green and pale green parts only, thinly sliced
1 serrano chile, finely diced
Kosher salt and freshly ground black pepper
Juice of 3 limes
Splash canola oil
1/4 cup chopped fresh cilantro
1 bunch watercress, thick stems removed, chopped
2 tablespoons canola oil
1/2 pound loose Mexican chorizo or breakfast sausage
1 small red onion, halved and thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
12 large eggs, whisked until very smooth and fluffy
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
Canola oil, for brushing
Eight 10-inch flour tortillas
2 cups grated Monterey Jack
1 cup grated cotija cheese, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

  • For the black beans: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the beans, 1/2 cup water, and the chipotle and cook, stirring occasionally, until the water is reduced and beans are heated through and soft, about 20 minutes. Use a potato masher to mash the beans into a chunky paste. Taste, and season with salt as necessary. Stir in the cilantro, and then spread on a baking sheet to cool.
  • For the salsa: Put the avocados, tomatoes, green onions, serrano and some salt and pepper in a large bowl and fold together. Fold in the lime juice, oil, cilantro and watercress. Set aside.
  • For the chorizo filling: Heat the oil in a large skillet until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes, stirring a few times. With a slotted spoon, remove the sausage to a paper-towel-lined plate.
  • Add the onions and peppers to the pan drippings and cook, stirring occasionally, until soft, about 8 minutes. If the chorizo is in large chunks, chop it coarsely, then stir it into the onions and peppers. Add the eggs, and scramble until soft curds form. Season with salt and pepper, then stir in the cilantro and remove from the heat.
  • To assemble: Preheat the oven to 425 degrees F. Brush a nonstick baking sheet with some oil. Spread a thin layer of the beans across the center of a tortilla, leaving a 1-inch border. Top with some of the chorizo filling and a handful of Monterey Jack. Fold in the sides of the tortilla, and then roll from the bottom into a tight cylinder. Place seam-side down on the baking sheet and repeat with remaining tortillas, beans, filling and cheese. Brush the tops and sides of the burritos with canola oil, and bake until golden brown and crispy, about 7 minutes. Transfer to a platter, and top with Avocado-Tomato-Watercress Salsa, cotija and cilantro leaves. Garnish the platter with lime wedges.

POBLANO AND NOPALES CHIMICHANGAS



POBLANO AND NOPALES CHIMICHANGAS image

Categories     Bake     Quick & Easy     Tortillas

Yield 8 servings

Number Of Ingredients 10

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

Steps:

  • 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. 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. 3. Bake, turning halfway through, until browned and crisp, about 20 minutes. Cut chimichangas in half diagonally and serve with salsa and guacamole. *Buy cut and cleaned nopales (cactus pads) at a Latino market. Make ahead: Through step 2 up to 5 hours, chilled; bake about 5 minutes longer.

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

BAKED CHIMICHANGAS



Baked Chimichangas image

My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chiles

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.

Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.

BAKED CHIMICHANGAS WITH NOPALES AND POBLANO



Baked Chimichangas with Nopales and Poblano image

Low fat because you bake them! Nopales are a type of cactus that you can purchase in the Mexican food section in a jar.

Provided by beccwarnacutt

Categories     Mexican Recipes

Time 40m

Yield 8

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 289 calories, Carbohydrate 37.1 g, Cholesterol 18.2 mg, Fat 10.5 g, Fiber 5.1 g, Protein 12 g, SaturatedFat 4.8 g, Sodium 640.8 mg, Sugar 2.6 g

BAKED CHIMICHANGAS



Baked Chimichangas image

Yummy recipe from Paula Deen. I made these last night with chicken instead of ground beef (I cooked and shredded chicken first, then proceeded). They were delicious, and this recipe is a keeper!

Provided by Barenakedchef

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground chuck
1 cup chopped onion
1 (4 ounce) can chopped green chilies
1 (8 ounce) can tomato sauce
1/2 cup water
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
8 burrito-size flour tortillas
1 (8 ounce) package shredded Mexican blend cheese
1 (16 ounce) jar salsa, divided
1 tablespoon vegetable oil (I used vegetable spray instead)

Steps:

  • 1. In large skillet, brown ground beef and onions until beef is no longer pink. Drain well.
  • 2. Stir in green chiles, tomato sauce, water, and taco seasoning packet. (If you are using your own taco seasoning, you probably won't need quite as much water. I used about 1/3 cup). Bring to a boil, then turn down heat and simmer for about 8 minutes, or until thickened. Stir in refried beans.
  • 3. Preheat oven to 450 degrees. Line a rimmed baking pan with parchment paper or foil (spray foil with non stick spray). Spoon about 1/3 cup meat mixture onto tortilla. Top with 3 tablespoons of shredded cheese (it is slightly possible that I may have used more than that!), and 1 tablespoon of salsa verde. You could use red salsa here, whatever you prefer. Fold up the four sides of the tortilla (see pictures), and place seam side down on prepared baking sheet. Brush chimichangas lightly and evenly with oil (or spray them with canola cooking spray).
  • 4. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite toppings!

IMPOSSIBLE™ BAKED CHIMICHANGAS



Impossible™ Baked Chimichangas image

A flour tortilla stuffed with a basic filling of spices, cheese, beans, Impossible™ Burger, salsa, and then baked for a healthier favorite.

Provided by sanzoe

Categories     World Cuisine     Latin American     Mexican     Main Dishes

Time 40m

Yield 8

Number Of Ingredients 9

1 (12 ounce) package Impossible Burger
1 (16 ounce) can vegetarian refried beans
1 cup shredded Mexican cheese blend
½ cup salsa
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
8 (10 inch) flour tortillas
2 tablespoons vegetable oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
  • Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
  • Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
  • Fold tortilla sides up over filling and roll up like burritos.
  • Place chimichangas on a foil-lined baking sheet and brush with oil.
  • Bake until golden and crisp, about 20 minutes.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 48.2 g, Cholesterol 16.2 mg, Fat 17.2 g, Fiber 6.2 g, Protein 12.8 g, SaturatedFat 5.6 g, Sodium 1126.6 mg, Sugar 2.8 g

EASY BAKED CHIMICHANGAS



Easy Baked Chimichangas image

This is a wonderful recipe that allows me to get my chimichanga fix without all the fat of a deep fried restaurant chimichanga. I team it up with a salad and some rice for a delicious, speedy go-to meal that's fit for company.

Provided by PetesNina

Categories     Meat

Time 30m

Yield 10 serving(s)

Number Of Ingredients 5

1 lb extra lean ground beef
2 cups salsa
1 (15 ounce) can black beans, rinsed
2 cups low fat shredded cheddar cheese
10 (8 inch) flour tortillas

Steps:

  • Preheat oven to 425.
  • In large skillet, brown and crumble ground beef till no longer pink.
  • Drain off any fat.
  • Add the salsa, black beans and cheese to the meat.
  • Over low heat, heat meat mixture through till cheese is melted.
  • Divide meat mixture evenly between the tortillas.
  • Roll each tortilla up, tucking in ends so the meat mixture is completely enclosed.
  • Place on baking sheet and lightly spray the top of each chimichanga with cooking spray.
  • Bake for 20 minutes or until chimichangas are nicely golden and crispy.
  • *note: These come out of the oven extremely hot. I let them sit for 10 minutes or so before serving.

Tips:

  • To make the perfect baked chimichanga, start with a good quality tortilla. Corn tortillas are the traditional choice, but you can also use flour tortillas if you prefer.
  • Be sure to cook the tortillas until they are slightly crispy before filling them. This will help them to hold their shape when they are baked.
  • Don't overfill the tortillas. Too much filling will make them difficult to fold and seal.
  • Use a variety of fillings to create your own unique chimichangas. Some popular options include cheese, beans, rice, and meat.
  • Be sure to top your chimichangas with a flavorful sauce. Salsa, sour cream, and guacamole are all classic choices.

Conclusion:

Baked chimichangas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer or snack. With a little creativity, you can create your own unique chimichangas that are sure to please everyone at your table.

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