CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE
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
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.
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
CHICKEN CHIMICHANGAS
Enjoy these flavour-packed chicken chimichangas with Monterey Jack cheese, chilli, chipotle and refried beans. You can bake or deep-fry them
Provided by Sam Zien
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
- Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
- Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
- Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
- To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
- While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g
Nutrition Facts : Calories 352 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.85 milligram of sodium
More about "caribbean chimichangas with jamaican pepper sauce recipes"
TROPICAL JAMAICAN PEPPER SAUCE | KEVIN IS COOKING
From keviniscooking.com
CRAB AND SEAFOOD CHIMICHANGA - RECIPE | KING AND PRINCE SEAFOOD
From kpseafood.com
CHIMICHANGA SAUCE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
PEPPER SAUCE RECIPE – JAMAICAN DINNERS
From jamaicandinners.com
TRADITIONAL CARIBBEAN PEPPER SAUCE RECIPE | SIDECHEF
From sidechef.com
CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE
From spryliving.com
RECIPE: CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE
From recipelink.com
CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE
From cooksrecipes.com
CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE
From worldbestjalapenorecipes.blogspot.com
CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE RECIPES …
From recipert.com
SUSAN'S CARIBBEAN CHIMICHANGAS: DESPERATE HOUSEWIVES
From bakespace.com
HOMEMADE CHIMICHANGA RECIPE - CHICKEN OR BEEF! | THE RECIPE …
From therecipecritic.com
CHICKEN-AND-BLACK BEAN CHIMICHANGAS RECIPE | MYRECIPES
From myrecipes.com
CARIBBEAN CHIMICHANGAS WITH JAMAICAN PEPPER SAUCE
From champsdiet.com
BLACK BEAN CHIMICHANGAS RECIPE - SOUTHERN LIVING
From southernliving.com
CARIBBEAN PEPPER SAUCE - IMMACULATE BITES
From africanbites.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #beans #poultry #caribbean #oven #central-american #kid-friendly #chicken #stove-top #dietary #black-beans #meat #chicken-breasts #equipment
You'll also love