Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Yes, some cacti are edible (nopales) and shows what you can do with them!

Please Fave the original Here

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2 ancho chilies
1 lb cactus cut into strips with spines removed
Vegetable oil
.5 medium yellow onion, diced
3 garlic cloves, minced
2 cups sour cream
1 teaspoon ground cumin
.5 teaspoon ground oregano
.25 teaspoon ground allspice
.25 teaspoon cayenne
3 cups cooked rice
.5 lb Monterrey jack, shredded
Salt
Butter

1. In a dry pan, toast anchos on each side until they turn dark red. Remove stem and seeds. Fill pan with water until it begins to boil, then turn off heat. Let chiles soak for 20 minutes, then drain chiles. Place chiles in blender with quarter cup of water until a paste forms.
2. Preheat oven to 350F. In pan, heat oil on medium heat. Add onions until they're translucent, about 5 minutes in. Add garlic and cook for 1 more minute. Remove from heat.
3. In bowl, mix sour cream, ancho chile paste, cumin, oregano, allspice, cayenne, half the cheese, rice, cactus, salt, and onion mix. Pour into buttered casserole dish and top with rest of cheese.
4. Bake uncovered for 30 minutes until brown and bubbling.

~ From Chris: Would bet these are great as enchiladas or tamales :)