Cajundillas Recipe

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the thinly sliced yellow onions and a pinch of kosher salt. Cook, stirring occasionally, until the edges soften (6–8 minutes).

Reduce heat to medium-low, add the brown sugar and apple cider vinegar, and continue to cook, stirring every few minutes, until onions are deep golden brown and jammy, about 20–25 minutes total. If onions brown too quickly, lower heat and add a splash of water. Stir in black pepper, then remove from pan and set aside.

Rinse the rice under cold water until water runs clear. In a small pot, bring 1.5 cups water to a simmer. Add the rice, cover, reduce heat to low, and cook 15–18 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes; fluff with a fork.

While rice cooks, heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1/2 cup diced onion, 1/4 cup diced celery, 1/4 cup diced green bell pepper and cook until softened, 4–5 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

Stir in drained beans, 3/4 cup chicken stock, 1 teaspoon Creole seasoning and 1/2 teaspoon dried thyme. Bring to a gentle simmer and cook 6–8 minutes to meld flavors. Taste and adjust salt/pepper. Fold cooked rice into the beans and keep warm until serving.

If chicken is not cooked/grilled: season 2 boneless chicken breasts lightly with salt and pepper and grill or sear in a skillet with 1 tablespoon oil about 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or slice thinly to yield about 2 cups.

In the same skillet over medium heat, add the sliced andouille sausage and cook until browned around edges, about 4–5 minutes. Remove and set aside.

Heat crumbled boudin in a small skillet over medium-low heat until warmed through, about 3–4 minutes, breaking it up with a spoon. Combine the warmed boudin with the browned andouille and shredded chicken in a bowl.

Stir in 1/2 cup of the chipotle sauce with the meats so they are evenly coated but not soggy. Mix in 1 cup of shredded jack cheese and half of the caramelized onions (reserve remaining onions for topping).

Lay a flour tortilla flat. Spread about 1 tablespoon chipotle sauce thinly over one side (this helps flavor and prevents drying). Spoon about 1/3 to 1/2 cup of the meat, sausage & cheese mixture onto one half of the tortilla, pressing it slightly to distribute evenly. Sprinkle an additional 2 tablespoons shredded jack cheese on top and a small spoonful of the reserved caramelized onions.

Fold the tortilla over the filling to make a semicircle. Repeat with remaining tortillas and filling (should yield 6 cajundillas).

In a large nonstick skillet or griddle, melt 1/2 tablespoon butter over medium heat. Place 2–3 folded cajundillas seam-side down and cook until golden and crisp, 2–3 minutes. Brush tops with a little melted butter, flip carefully, and cook another 2–3 minutes until cheese is melted and both sides are crisp. Transfer to a warm oven (200°F / 95°C) to keep warm while you cook remaining cajundillas, adding additional 1/2 tablespoon butter as needed.

Slice each cajundilla in half if desired and arrange two per plate. Spoon a generous portion of red beans & rice alongside (about 3/4 cup per serving).

Garnish cajundillas with remaining caramelized onions, a sprinkle of sliced scallions, and a lime wedge. Offer hot sauce on the side and extra chipotle sauce for dipping.