CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE

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Caribbean Chimichangas With Jamaican Pepper Sauce image

Another delicious recipe from the National Chicken Council with my tweaks and substitutions. The sweet mango dipping sauce makes for a perfect accompaniment for the spicy filling. I love that this rendition features baking not frying. If you don't have jerk seasoning, don't buy it. Try Recipe #91493 or Recipe #29317 instead. Cilantro is one of those things people love or hate - use the amount that suits your tastes. (WW Core people should read note.)

Provided by justcallmetoni

Categories     Chicken Breast

Time 45m

Yield 2 chimichangas per person, 6 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breast halves, cooked, diced in small cubes
1 (15 ounce) can black beans, drained, rinsed
1/2 cup finely diced red onion
1 cup frozen corn, thawed, drained
1/4-1/3 cup diced fresh cilantro
2 jalapeno peppers or 1 red chili pepper, seeded, diced
1 cup cooked rice, cooled (I used brown rice)
1 tablespoon jamaican jerk spice
12 large burrito-size flour tortillas (use reduced fat variety if this is a concern)
1/2 cup mango nectar
1 mango, pureed
3 -5 tablespoons minced cilantro
2 teaspoons hot pepper sauce (I used Pick-A-Peppa Jamaican sauce)
1 -2 tablespoon brown sugar (amount depends on the sweetness of your mango and personal preference)
2 teaspoons jamaican jerk spice

Steps:

  • In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeño peppers, rice and Jamaican jerk seasoning.
  • On each tortilla, spoon about 1/3 to 1/2 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 and bake in 425°F oven for 15 minutes, turning once.
  • Remove picks and serve with mango pepper dipping sauce.
  • Mango pepper dipping sauce: In medium bowl, whisk together all ingredients. Store in refrigerator until chimichangas are finished baking. Whisk again just before serving.
  • For my friends who are also doing the WW Core program, this can be easily modified to meet the program. First, use brown not white rice. In making the sauce, use a lesser amount of water in place of the nectar. Also, skip the brown sugar or use Splenda. Now your only non-Core ingredient are the tortillas. Count points for those. I used a fat free version that was 3 points for 2 tortillas. If you are saving points, it's a wonderful entree salad with a fruity mango dressing.

Roman Miah
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These chimichangas are a great way to introduce your family to Jamaican cuisine. They're sure to be a hit!


Isr Gra
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I've been making these chimichangas for years and they're always a favorite. They're perfect for a quick and easy weeknight meal.


Mavia 40
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I'm not sure what I did wrong, but my chimichangas fell apart when I tried to fry them. I think I might have overstuffed them.


Roton Gazi
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I made these chimichangas for a potluck and they were a big hit. Everyone loved them!


DANIEL matthews
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These chimichangas were a great way to use up some leftover chicken. I also added some black beans and corn to the filling.


Brittany Stutts
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I'm not a huge fan of plantains, but I really enjoyed these chimichangas. The other flavors in the dish really complemented the plantains.


Jingle Bells
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These chimichangas were a lot of work to make, but they were worth it. They were absolutely delicious.


Muhammad Alameen Abubakar
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I found the filling to be a bit dry. I think next time I'll add some more sauce to it.


Official_cartooncat
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These chimichangas were a little too spicy for me, but my husband loved them. He said they were the best he's ever had.


Kenneth Cone
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I wasn't sure how I would like the Jamaican pepper sauce, but it was actually really good. It added a nice bit of heat without being overpowering.


Khem Karki
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These chimichangas were easy to make and they turned out great! I'll definitely be making them again.


Neshun Woods
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I love the combination of flavors in this dish. The sweetness of the plantains and the heat of the pepper sauce balance each other out perfectly.


Asia Jamal
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These are the best chimichangas I've ever had! The sauce is amazing and the filling is so flavorful.


Michael Marlette
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I've made these chimichangas twice now, and they're always a crowd-pleaser. The filling is flavorful and the sauce is delicious.


TPJ ENTERTAINMENT
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These Caribbean chimichangas were a hit at my last dinner party! The Jamaican pepper sauce added a delicious kick that everyone loved.


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