October is the unofficial start of gumbo season and as people start to simmer those big…Get Recipe
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.
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
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