Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
45 Mins
Yield
Serves 8

Who needs the deep fryer when you can bake a flaky crust?

How to Make It

Step 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

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

Bake, turning halfway through, until browned and crisp, about 20 minutes. Cut chimichangas in half diagonally and serve with salsa and guacamole.

Step 4

*Buy cut and cleaned nopales (cactus pads) at a Latino market.

Step 5

Make ahead: Through step 2 up to 5 hours, chilled; bake about 5 minutes longer.

Step 6

Note: Nutritional analysis is per 2-piece serving.

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