Caribbean Chimichangas With Jamaican Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Provided by one of the Managers at Serge Island Dairies (in Jamaica), this dish has lots of flavor and is easy to make. You can find Jerk seasoning in your grocers isles, or there are several listed here on this fine web site. Ingredients:
chimichangas |
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 tbsp jamaican jerk seasoning |
12 large flour tortillas (burrito size) |
jamaican pepper sauce |
2 cups mango juice |
3 tbsp minced cilantro |
2 tsp hot pepper sauce (try pickapepper) |
2 tbsp brown sugar |
2 tsp jamaican jerk seasoning |
Directions:
1. Chimichangas: -
2. Preheat oven to 425F.
3. In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
4. 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.
5. On greased baking sheet, place tortillas, folded side down.
6. Spray chimichangas with cooking spray.
7. Bake in 425F oven for 15 minutes, turning once. Remove picks and serve with Jamaican Pepper Sauce for dipping.
8. Jamaican Pepper Sauce: -
9. In medium bowl, whisk together the 2 cups mango juice, 3 Tbsp minced cilantro, 2 tsp hot pepper sauce, 2 Tbsp brown sugar, 2 tsp Jamaican jerk seasoning.
10. Store in refrigerator until chimichangas are ready then whisk again before serving.
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