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Get RecipeCreate 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.
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Kitchen Tip : Boudin & Pepper Jack Cheese Chimichangas with Creole Sauce
Ingredients
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1 Pound Boudin
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6 Sticks Pepper Jack Cheese
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6 Large Toothpicks
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6 Teaspoons Tony’s Original Creole Seasoning (1 Teaspoon per Chimichanga)
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1 Teaspoon Chives
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1 Cup Mayonnaise
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1/2 Cup Ketchup
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1 Tablespoon Worcestershire
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2 Tablespoons Tony’s Original Creole Seasoning
- Clear
Directions
- Place 2-3 tablespoons of boudin in your flour tortillas and add one stick of pepper jack cheese in the center of the boudin.
- Sprinkle 1 teaspoon of Tony’s Original Creole Seasoning on top.
- Wrap and put toothpick through to hold.
- Fry at 350°F for 4 1/2 minutes.
- Make the Creole Sauce by combining mayonnaise, ketchup, Worcestershire and 2 tablespoons of Tony’s Original Creole Seasoning in a bowl.
- Take the chimichangas out of the fryer and let cool.
- 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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