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 (recipe follows)
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.
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.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
