Caribbean Chimichangas with Jamaican Pepper Sauce

Recipe by National Chicken Council

Ingredients

Chicken: 4-- chicken breast halves, cooked, diced; 1cup (15 oz.) black beans, drained, rinsed; 1/2cup diced red onions; 1cup frozen corn, thawed, drained; 1/4cup diced fresh cilantro; 2-- jalapeno peppers, seeded, diced; 1cup cooked rice, cooled; 1tablespoon Jamaican jerk seasoning; 12large (burrito size) flour tortillas
Jamaican Pepper Sauce: 2cups mango juice; 3tablespoons minced cilantro; 2teaspoons hot pepper sauce; 2tablespoons brown sugar; 2teaspoons Jamaican jerk seasoning

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