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Caribbean Chimichangas




Source of Recipe


NCC


Recipe Introduction


with Jamaican Pepper Sauce


List of Ingredients




4 chicken breast halves, cooked, diced
1 can (15 oz.) 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

Recipe



In large bowl, mix together chicken, black beans, onions, corn,
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.

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. On greased
baking sheet, place tortillas, folded side down. Spray chimichangas with
cooking spray.

Bake in 425F oven for 15 minutes, turning once. Remove picks and serve
with Jamaican Pepper Sauce for dipping.

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
2 teaspoons Jamaican jerk seasoning

Store in refrigerator until chimichangas are finished baking. Whisk
again just before serving.

Makes 6 servings