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Source: America's Favorite Food Associations

Caribbean Chimichangas with Jamaican Pepper Sauce
These tortillas have it all!
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Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
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4 chicken breasts, halved, cooked, diced
1 can (15 ounces) black beans, drained, rinsed
1/2 cup red onions, diced
1 cup frozen corn, thawed, drained
1/4 cup cilantro, diced, fresh
2 jalapeno peppers, seeded, diced
1 tablespoon Jamaican jerk seasoning
12 large (burrito size) flour tortillas
Spicy Sauce, see our recipe for Jamaican Pepper Sauce

In large bowl, mix together chicken, black beans, corn, cilantro,j alapeno peppers, rice and Jamaican jerk sauce. 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 triangles; secure with wooden picks. On greased baking sheet, place tortillas, fold side down. Spray chimichangas with cooking spray and bake in 425 degree oven for 15 minutes, turning once. Remove picks and serve with Jamaican Pepper Sauce for dipping.

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