Peel and chop prickly pears and toss into a blender. Liquify until smooth and strain through a sieve into a measuring cup. You should have about 1 cup of liquid. Discard the seeds.

Add juice to a small saucepan and bring to a boil. Turn down to medium and simmer for 10 minutes.

Strain into the measuring cup again and remove and discard the solids. You should have about 1/2 a cup of prickly pear juice. Allow to cool. (about 10 minutes)

Add the juice and the marinade to large class bowl and stir until well combined. Add the chicharrones and toss to coat evenly. Let sit for at least an hour.

Heat a cast iron or other heavy bottomed skillet over medium heat. Drizzle some olive oil into the pan and wait until heated through. (about 30 seconds)

Add in the onions and cook until softened and beginning to brown. (about 20 minutes)

Add garlic and cook for 1 minute.

Add ancho and bell peppers and continue cooking for 10 minutes,

Add in the chicharrones and their marinade and turn the heat down to low. Cook, stirring occasionally, until chicharrones are softened and the sauce has thickened.

Fill a large pot with about an inch of canola oil. Affix a candy thermometer to the rim of the pot and heat the oil to 375ºF.

Wrap each chimichanga up with the filling and a handful of grated cheese. Place on a flat surface seam side down.

Gently place each chimichanga seam side down into the oil and fry until golden brown. (about 60-90 seconds each side). You can make up to two at once, depending on the size of your pot.

Serve Hot.