Name: Cactus casserole with rice, ancho chiles and cheese
Yield: 8
Ingredients: 2 dried ancho chiles, seeds and stems removed; 3/4 pound cactus paddles or 1 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 to taste