Ingredients for Caribbean Chimichangas With Jamaican Pepper Sauce
- Boneless Skinless Chicken Breast Halves
- Black Beans
- Red Onion
- Frozen Corn
- Fresh Cilantro
- Jalapeno Peppers
- Cooked Rice
- Jamaican Jerk Spice
- Burrito Size Flour Tortillas
- Mango Nectar
- Mango
- 1/4 cup chopped cilantro (adjust to taste)
- Hot Pepper Sauce
- Brown Sugar
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How to Make Caribbean Chimichangas With Jamaican Pepper Sauce
- Preheat oven to 375°F (190°C).
- Prepare the chicken filling: In a large bowl, combine 1 lb cooked chicken (shredded), 1/2 cup chopped onion, 1/4 cup chopped red bell pepper, 1/4 cup chopped cilantro, 2 tablespoons jerk seasoning (or substitute recipe #91493 or #29317), 1 tablespoon olive oil, and 1/4 teaspoon salt.
- Mix well and set aside.
- Prepare the mango dipping sauce: In a small bowl, whisk together 1/2 cup mango puree, 2 tablespoons lime juice, 1 tablespoon honey, and a pinch of salt.
- Assemble the chimichangas: Lay out 6 large flour tortillas. Divide the chicken filling evenly among the tortillas, placing it in the center.
- Fold the sides of the tortillas inward, then tightly roll them up into chimichangas.
- Place the chimichangas seam-down in a lightly greased baking dish.
- Bake for 20-25 minutes, or until golden brown and heated through.
- While the chimichangas bake, prepare the Jamaican pepper sauce (recipe details needed separately).
- Serve the baked chimichangas immediately with the mango dipping sauce and Jamaican pepper sauce.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
43g
Fat
15g
Carbs
36g
