Caribbean Chimichangas with Jamaican Pepper Sauce
Transport your taste buds straight to the tropics with these bold and flavorful Caribbean Chimichangas with Jamaican Pepper Sauce. Packed with a vibrant blend of shredded chicken, sautéed bell peppers, black beans, and fragrant spices like allspice and smoked paprika, these golden-fried delights bring Caribbean-inspired comfort food to your table. The addition of fiery Scotch bonnet peppers (optional for heat lovers) elevates the filling to a new level of zest. Each crispy tortilla-wrapped chimichanga is topped with a creamy, zesty Jamaican pepper sauce made with lime juice and hot pepper sauce, bringing the perfect balance of spice and tang. Garnished with fresh cilantro, this fusion recipe is ideal for pairing with tropical drinks or enjoying as a crowd-pleasing dinner. Easy to make and bursting with island-inspired aromas, this dish is a must-try for anyone looking to spice up their mealtime.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 1 small, diced Yellow onion
- 2 cloves, minced Fresh garlic
- 1 cup, cooked or canned (drained and rinsed) Black beans
- 1 cup Cooked rice
- 0.5 teaspoons Ground allspice
- 1 teaspoons Smoked paprika
- 1 small, finely chopped (optional, for extra heat) Scotch bonnet pepper
- 1 teaspoons, or to taste Salt
- 1 teaspoons, or to taste Black pepper
- 4 pieces Large flour tortillas
- 2 cups, for frying Vegetable oil
- 0.5 cup Mayonnaise
- 2 tablespoons Lime juice
- 2 teaspoons (adjust to taste) Jamaican hot pepper sauce
- 2 tablespoons, chopped, for garnish Fresh cilantro
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red bell pepper, green bell pepper, yellow onion, and minced garlic. Sauté for 4-5 minutes, or until the vegetables start to soften.
Season the chicken breasts with salt, black pepper, and ground allspice. Push the vegetables to one side of the skillet and add the chicken to the pan. Cook for 4-5 minutes on each side, or until the chicken is fully cooked. Remove the chicken from the skillet and shred it using two forks.
Add the shredded chicken back to the skillet along with the cooked black beans, cooked rice, smoked paprika, and optional Scotch bonnet pepper. Mix well and cook for an additional 3-4 minutes to combine all flavors. Remove from heat and set aside.
Lay out each flour tortilla on a flat surface. Spoon equal amounts of the chicken and vegetable mixture onto the center of each tortilla. Fold in the sides and roll up tightly to form a burrito shape.
Heat 2 cups of vegetable oil in a deep skillet or frying pan to 350°F (175°C). Carefully add the rolled tortillas, seam side down, and fry in batches for 2-3 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
To make the Jamaican pepper sauce, whisk together mayonnaise, lime juice, and Jamaican hot pepper sauce in a small bowl. Adjust the amount of pepper sauce based on your spice preference.
Serve the chimichangas hot, drizzled with Jamaican pepper sauce and garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
6204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 560.2 g | 718% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 272.8 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 5416 mg | 235% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 18.9 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
