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Chicken >> Caribbean Chimichangas With Jamaican Pepper Sauce
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Chicken >> Caribbean Chimichangas With Jamaican Pepper Sauce

 

Ingredients:
						
4 Chicken Breast Halves, Cooked, Diced 1 (15-ounce) Can Black Beans, Drained, Rinsed ½ Cup Diced Red Onions 1 Cup Frozen Corn, Thawed, Drained ¼ Cup Diced Fresh Cilantro 2 Jalapeno Peppers, Seeded, Diced 1 Cup Cooked Rice, Cooled 1 Tablespoon Jamaican Jerk Seasoning 12 Large (burrito Size) Flour Tortillas Jamaican Pepper Sauce (recipe Follows)
Preparation:
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 425*f Oven For 15 Minutes, Turning Once.
Remove Picks And Serve With Jamaican Pepper Sauce For Dipping.


Makes 6 Servings. You can serve with your family and friends.
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