Cajundillas Recipe

Heat 1 tablespoon olive oil and 1 teaspoon butter in a medium skillet over medium-low heat. Add the thinly sliced onions, 1 teaspoon granulated sugar and 1 teaspoon salt.

Cook, stirring occasionally, for 25–35 minutes until onions are deep golden brown and sweet. If they brown too quickly, reduce heat. Remove from pan and set aside.

Pound chicken breasts to an even thickness (about 1/2 inch) or slice in half horizontally for even cooking.

Rub chicken with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let rest 10 minutes.

Preheat grill or grill pan to medium-high. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then shred into bite-size pieces (about 2 cups).

Heat 1 teaspoon vegetable oil in a medium saucepan over medium heat. Add 3 oz diced andouille, 1/2 small chopped yellow onion, 1 chopped celery stalk and 1/2 chopped green bell pepper. Sauté 4–5 minutes until softened.

Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Stir in drained 15 oz red kidney beans, 1 cup chicken broth, 1 teaspoon creole seasoning and 1 bay leaf.

Bring to a simmer, reduce heat to low and cook 10–12 minutes to marry flavors, mashing a few beans against the side of the pot to thicken. Remove bay leaf, taste and adjust seasoning. Stir in cooked rice and warm through 2–3 minutes.

Keep warm and garnish with 2 tablespoons sliced green onions just before serving.

In a skillet over medium heat, add 1 teaspoon vegetable oil. Add 6 oz sliced andouille and cook 3–4 minutes until browned. Remove to a plate.

In the same skillet, add the 8 oz boudin crumbles and cook 3–4 minutes until warmed through and slightly crisped. Combine with the browned andouille and keep warm.

If using store-bought tortillas, warm them briefly in a dry skillet or microwave so they are pliable. If making chipotle tortillas, brush or fold in chipotle puree/powder as preferred.

Spread about 1/2 tablespoon smoked chipotle mayo over half of each tortilla (for 6 tortillas use ~3 tablespoons total).

Layer on each tortilla: ~1/3 cup shredded grilled chicken, 1–1.5 oz combined andouille+boudin, about 3 tablespoons caramelized onions and 1/3 cup shredded pepper jack cheese. Fold the tortilla in half to form a half-moon.

Heat a large skillet or griddle over medium heat and add 2 tablespoons butter. Working in batches, place folded cajundillas seam-side down and cook 2–3 minutes per side until golden brown, buttered and cheese is melted. Press gently with spatula to get even contact.

Transfer to a cutting board and let rest 1 minute. Cut each in half if desired and garnish with chopped cilantro and a lime wedge. Serve hot.

Place 1 cajundilla per serving on plate alongside 1/2 cup warmed red beans & rice. Add lime wedge and offer hot sauce on the side.

Serve immediately while cajundillas are crisp and cheese is melty.