Cajundillas Recipe

Heat a large skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add the thinly sliced onions and 1/4 tsp salt. Cook, stirring occasionally, until soft and beginning to brown, about 12–15 minutes. Sprinkle 1/2 tsp sugar over the onions after 8 minutes to encourage caramelization. Reduce heat to medium-low if browning too quickly. Continue cooking until deep golden brown, another 8–10 minutes. Remove from heat and set aside (yields ~1 cup).

Whisk together 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo, 1 teaspoon lime juice, 1/4 tsp smoked paprika and 1/8 tsp salt in a small bowl. Taste and adjust chipotle for heat. Refrigerate until assembly.

Cook the rice

Rinse 1 cup rice until water runs clear. In a medium saucepan, bring 2 cups water and 1 tsp butter/oil to a boil. Add rice, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes; fluff with fork.

Prepare beans

While rice is cooking, heat a small skillet over medium heat and add 1 tsp oil. Sauté 1/2 diced yellow onion, 1 diced celery stalk, 1/2 diced green bell pepper and 2 minced garlic cloves until softened, about 4–5 minutes. Add 1.5 cups drained kidney beans, 1/2 cup broth, 1 tsp Creole seasoning, 1 bay leaf, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 8–10 minutes to marry flavors and reduce slightly. Remove bay leaf. Stir beans into the cooked rice or serve alongside; garnish with sliced green onions.

Prepare proteins

If not pre-cooked, grill or roast two chicken breasts, season lightly with salt and pepper, let rest and shred to make ~2 cups. In a medium skillet over medium heat, add 1 tablespoon vegetable oil. Add 1 cup sliced andouille sausage and cook 4–5 minutes until browned. Remove and set aside. In the same skillet, add crumbled boudin and cook 3–4 minutes until heated through and slightly crisp on the edges; combine with sausage and set aside.

Assemble cajundillas

Lay one large tortilla on a work surface. Spread about 2 tablespoons (approx. 1/8 cup) of chipotle mayo over one half of the tortilla. On the mayo side, layer 1/2 cup shredded grilled chicken, 1/4 cup cooked andouille slices, 1/4 cup crumbled boudin, 1/4 cup caramelized onions and 1/2 cup shredded smoked jack. Fold the tortilla in half over the filling to form a half-moon. Repeat to make 4 cajundillas (divide fillings evenly).

Grill cajundillas

Heat a large nonstick skillet or griddle over medium heat and melt 1/2 tablespoon butter. Place two assembled cajundillas seam-side down and cook 2–3 minutes until golden brown and sealed. Press gently with a spatula, flip, add remaining 1/2 tablespoon butter and cook other side 2–3 minutes until cheese melts and both sides are crisp and golden. Repeat with remaining cajundillas. Keep warm on a baking sheet in a 200°F (95°C) oven if needed.

Finish and serve

Slice each cajundilla in half on the bias. Serve two cajundilla halves per plate (approx. one full tortilla) alongside about 3/4 cup red beans & rice per serving. Garnish with additional chipotle mayo or sliced green onions if desired. Adjust salt and pepper to taste.