Caribbean Chimichangas With Jamaican Pepper Sauce Recipe

Name: Caribbean Chimichangas With Jamaican Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); Jamaican Mango Pepper Sauce; 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

Servings: persons

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)
Jamaican Mango Pepper Sauce
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

1
In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
2
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.
3
On greased baking sheet, place tortillas, folded side down. Spray chimichangas with cooking spray and bake in 425u00b0F oven for 15 minutes, turning once.
4
Remove picks and serve with mango pepper dipping sauce.
5
Mango pepper dipping sauce: In medium bowl, whisk together all ingredients. Store in refrigerator until chimichangas are finished baking. Whisk again just before serving.
6
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.

1683

kcal

Calories

Fat

324

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Caribbean Chimichangas With Jamaican Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Chimichangas With Jamaican Pepper Sauce

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