Caribbean Chimichangas With Jamaican Pepper Sauce - Chicken

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 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

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