Caribbean Chimichangas With Jamaican Pepper Sauce Food

CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE

Caribbean Chimichangas With Jamaican Pepper Sauce image

Another delicious recipe from the National Chicken Council with my tweaks and substitutions. The sweet mango dipping sauce makes for a perfect accompaniment for the spicy filling. I love that this rendition features baking not frying. If you don't have jerk seasoning, don't buy it. Try Recipe #91493 or Recipe #29317 instead. Cilantro is one of those things people love or hate - use the amount that suits your tastes. (WW Core people should read note.)

Provided by justcallmetoni

Categories Chicken Breast

Time 45m

Yield 2 chimichangas per person, 6 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breast halves, cooked, diced in small cubes
1 (15 ounce) 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

Steps:

In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeño peppers, rice and Jamaican jerk seasoning.
On each tortilla, spoon about 1/3 to 1/2 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 mango pepper dipping sauce.
Mango pepper dipping sauce: In medium bowl, whisk together all ingredients. Store in refrigerator until chimichangas are finished baking. Whisk again just before serving.
For my friends who are also doing the WW Core program, this can be easily modified to meet the program. First, use brown not white rice. In making the sauce, use a lesser amount of water in place of the nectar. Also, skip the brown sugar or use Splenda. Now your only non-Core ingredient are the tortillas. Count points for those. I used a fat free version that was 3 points for 2 tortillas. If you are saving points, it's a wonderful entree salad with a fruity mango dressing.

TROPICAL CARAMELISED BANANAS WITH JAMAICAN SPICED PANCAKES

Tropical Caramelised Bananas With Jamaican Spiced Pancakes image

Make and share this Tropical Caramelised Bananas With Jamaican Spiced Pancakes recipe from Food.com.

Provided by Starfire aka Wendy

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1 egg
1 cup milk
2 tablespoons vegetable oil
1 vanilla bean
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 pinch salt
1 pinch allspice
2 bananas
1 lime, juice and zest of
40 ml coconut liqueur
2 tablespoons brown sugar
20 g unsalted butter
1/4 cup pecan nuts
1/2 cup coconut (toasted)

Steps:

Peel bananas and place on foil. Melt butter and combine with juice, coconut liqueur, brown sugar, pour over bananas and seal foil tightly. BBQ until bananas are soft and liquid has caramelised.
Whisk egg till fluffy, add flour, milk, sugar, oil, baking powder and vanilla bean whisking till smooth. Rest 10 minutes. Lightly oil flat grill, pour batter in rounds and cook till bubbles form and pop and edges crisp. Turn and cook till golden brown.
Stack pancakes and banana alternately topping with caramel sauce ,toasted coconut and pecans. Dust with icing sugar.

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