Cajundillas Recipe
chipotle tortilla, grilled chicken, andouille sausage, boudin, caramelized onions, jack, side of red beans & rice
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Ingredients
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Tortilla and Filling
Red Beans and Rice
Method
Prepare the Cajundillas
- 1
Grill the Chicken
Season the chicken breasts with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes on each side or until fully cooked. Once done, let it rest for a few minutes, then chop it into small pieces.
- 2
Cook the Sausages
In a skillet over medium heat, add sliced Andouille and Boudin sausages. Cook until browned and heated through, approximately 5-6 minutes. Remove from heat.
- 3
Caramelize the Onions
In the same skillet, add a tablespoon of olive oil, then add sliced onions. Cook over low heat for about 15-20 minutes until the onions are deeply caramelized, stirring occasionally.
- 4
Assemble the Cajundillas
On a chipotle tortilla, layer the grilled chicken, cooked sausages, caramelized onions, and shredded jack cheese. Fold the tortilla in half.
- 5
Cook the Cajundillas
In a clean skillet, cook the folded tortillas over medium heat for about 3-4 minutes on each side until golden and the cheese is melted. Repeat with remaining tortillas.
Prepare the Red Beans and Rice
- 6
- 7
Cook the Beans
Add red beans, chicken broth, Cajun seasoning, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes. If the mixture becomes too thick, add more broth as needed.
- 8
Serve the Red Beans over Rice
Serve the cooked red beans over a bed of white rice, garnishing with green onions if desired.
