Original Creole Seasoning 
Street Corn Deviled Eggs
Bring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks…
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.
Shop Tony's Flavors In This Recipe
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
- 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.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Fried Garlic Butter Wings
Crispy, juicy, and full of bold flavor, these Fried Garlic Butter Wings by @CreoleSeoul are a…
Get Recipe