SUSAN'S CARIBBEAN CHIMICHANGAS: DESPERATE HOUSEWIVES

 

  • Cooking Time: 20
  • Servings: 6
  • Preparation Time: 20

Backstory

Being pregnant can open up your taste buds to flavors you've never had before. It can also make you so hungry that you will think you can eat a house! Before each Lamaze class I scarf down on one of these.

Ingredients

  • 4 chicken breast halves, cooked, diced
  • 1 (15-ounce) can black beans, drained, rinsed
  • 1/2 cup diced red onions
  • 1 cup frozen corn, thawed, drained
  • 1/4 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:
  • 2 cups mango juice
  • 3 tablespoons minced cilantro
  • 2 teaspoons hot pepper sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons Jamaican jerk seasoning

Directions

  • 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.
  • 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.

Categories: Main Dish  Poultry 
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