Caribbean Chimichangas with Jamaican Pepper Sauce

  • Yield: 6 servings


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


  1. 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.
  2. 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.