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Boudin & Pepper Jack Cheese Chimichangas with Creole Sauce

Prep Time

10 minutes

Cook Time

4 minutes

Servings

4-8 people

Create a new, tasty holiday-food tradition this year! Chef Cory Bahr shows us how these “ooey-gooey, melty cheesy” Boudin & Pepper Jack Cheese Chimichangas will soon be your family’s go-to party food.

Boudin & Pepper Jack Cheese Chimichangas with Creole Sauce

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Kitchen Tip : Boudin & Pepper Jack Cheese Chimichangas with Creole Sauce

Ingredients

  • 1 Pound Boudin

  • 6 Sticks Pepper Jack Cheese

  • 6 Large Toothpicks

  • 6 Teaspoons Tony’s Original Creole Seasoning (1 Teaspoon per Chimichanga)

  • 1 Teaspoon Chives

  • 1 Cup Mayonnaise

  • 1/2 Cup Ketchup

  • 1 Tablespoon Worcestershire

  • 2 Tablespoons Tony’s Original Creole Seasoning
  • Clear

Directions

  1. Place 2-3 tablespoons of boudin in your flour tortillas and add one stick of pepper jack cheese in the center of the boudin.
  2. Sprinkle 1 teaspoon of Tony’s Original Creole Seasoning on top.
  3. Wrap and put toothpick through to hold.
  4. Fry at 350°F for 4 1/2 minutes.
  5. Make the Creole Sauce by combining mayonnaise, ketchup, Worcestershire and 2 tablespoons of Tony’s Original Creole Seasoning in a bowl.
  6. Take the chimichangas out of the fryer and let cool.
  7. Cut the chimichangas, smear Creole Sauce on the plate and then place the chimichanga pieces on top and finish with a sprinkle of chives.

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