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Cactus Casserole

yield: 9 total time: 105 minutes

Ingredients

2 dried ancho chiles seeds and stems removed
3/4 pound cactus paddles or one 15 ounce jar of cactus paddles
1 tablespoon canola oil
1/2 yellow onion medium, diced
3 cloves garlic minced
2 cups sour cream
1 teaspoon ground cumin
1/2 teaspoon oregano ground
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
3 cups cooked rice
1 pound jack cheese Monterrey, shredded
salt to taste

Nutrition

Calories : 330 calories
Carbohydrate : 8 grams
Cholesterol : 70 milligrams
Fat : 28 grams
Fiber : 2 grams
Protein : 14 grams
SaturatedFat : 16 grams
Sodium : 400 milligrams
Sugar : 3 grams

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