Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Caribbean Chimichangas w/ Jamaican Sauce




Source of Recipe


cooks recipes






List of Ingredients



• 4 chicken breast halves, cooked, diced
  
• 1 (15-ounce) can black beans, drained, rinsed
  
• 1/2 cup diced red onions
  
• 1 cup frozen corn, thawed, drained
  
• 1/4 cup diced fresh cilantro
  
• 2 jalapeno peppers, seeded, diced
  
• 1 cup cooked rice, cooled
  
• 1 tablespoon Jamaican jerk seasoning
  
• 12 large (burrito size) flour tortillas
  
• Jamaican Pepper Sauce (recipe follows)
  






Instructions



1. In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
   
2. On each tortilla, spoon about 1/3 cup chicken mixture just below center. Fold two sides of tortillas over filling. Fold over top and bottom edges of tortillas, making rectangles; secure with wooden picks.
   
3. On greased baking sheet, place tortillas, folded side down. Spray chimichangas with cooking spray and bake in 425*F oven for 15 minutes, turning once.
   
4. Remove picks and serve with Jamaican Pepper Sauce for dipping.
   






Final Comments


Makes 6 servings.

Jamaican Pepper Sauce: In medium bowl, whisk together 2 cups mango juice, 3 tablespoons minced cilantro, 2 teaspoons hot pepper sauce, 2 tablespoons brown sugar and 2 teaspoons Jamaican jerk seasoning. Store in refrigerator until chimichangas are finished baking. Whisk again just before serving.