Original Creole Seasoning 
Cajun Chicken Caesar Salad
The traditional Caesar salad gets a Cajun upgrade! Salt & Lavender says this zesty Cajun Chicken…
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
Smoked Beef Dino Ribs
These Smoked Beef Dino Ribs by @firehousegrub make for the perfect recipe to kick off barbecue…
Get Recipe