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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