Caribbean Chimichangas With Jamaican Pepper Sauce

Jun 07, 2023June 7, 20230 6
Caribbean Chimichangas With Jamaican Pepper Sauce
in Main

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 boneless skinless chicken breast halves , cooked , diced in small cubes
1 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

Nutrision Information

Servings Per Recipe
12
Calories
420
Sugar
10g
Fat
14g
If you're looking for a delicious and flavorful twist on traditional Mexican chimichangas, look no further than this Caribbean-inspired recipe. Filled with tender chicken, black beans, corn, and a blend of fragrant spices, these chimichangas are sure to be a hit with the whole family. The Jamaican pepper sauce adds a tangy and slightly sweet kick that pairs perfectly with the hearty filling. Serve these chimichangas with a side of rice and beans or a fresh salad for a complete and satisfying meal.

Instructions

1.In a large bowl, combine the chicken, black beans, red onion, corn, cilantro, jalapeno or chili pepper, rice, and Jamaican jerk spice, mixing well.
2.Preheat a large skillet or griddle over medium-high heat. Heat the tortillas for a few seconds on each side until warmed through and pliable.
3.Spread about 1/4 cup of the chicken mixture onto the lower center of each tortilla.
4.Fold the sides of the tortilla in toward the center, then fold the bottom edge up over the filling.
5.Roll the tortilla up tightly to enclose the filling completely.
6.Coat a large skillet or griddle with cooking spray and heat over medium-high heat.
7.Place the chimichangas seam-side down in the skillet. Cook for about 1-2 minutes per side, or until golden brown and crispy.
8.To make the Jamaican pepper sauce, combine the mango nectar, pureed mango, minced cilantro, hot pepper sauce, brown sugar, and Jamaican jerk spice in a small bowl.
9.Whisk the ingredients together until well combined.
10.Serve each chimichanga with a generous drizzle of Jamaican pepper sauce on top.

PROS

These chimichangas are bursting with Caribbean flavors and are a great way to spice up your weeknight dinner routine.

They are also easily customizable, so feel free to swap out the chicken for another protein or add additional toppings to suit your taste.

CONS

These chimichangas are deep-fried, which can make them high in calories and fat.

They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The black beans in this recipe are a good source of protein and fiber, which can help keep you full and satisfied.
The spices in this recipe, including Jamaican jerk spice, are also believed to have anti-inflammatory and immune-boosting properties.

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