Cactus Casserole recipes

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 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups sour cream
• 1 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne
• 3 cups cooked rice
• 1 pound Monterrey Jack cheese, shredded
• salt

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