Cajundillas Recipe

Prepare caramelized onions

Thinly slice one large yellow onion (about 1 cup). Heat 1 tablespoon olive oil or butter in a sauté pan over medium-low heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until deep golden and sweet, about 25–30 minutes. If they dry out, add 1–2 teaspoons water to deglaze. Set aside and cool slightly.

Warm and shred proteins

If grilled chicken is cold, warm briefly in a skillet over medium heat until heated through, 3–4 minutes, then shred with forks. Crumble boudin by removing casing and breaking into bite-sized pieces; briefly brown boudin in a dry skillet 2–3 minutes to render fat and slightly crisp. Slice and brown andouille sausage in the same skillet over medium-high heat 3–4 minutes until edges color. Transfer both to paper towels to drain excess fat.

Mix the filling

In a large bowl combine shredded chicken, andouille, crumbled boudin, caramelized onions (about 1 cup), 2 cups shredded Jack cheese, chopped cilantro, 1 teaspoon lime juice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 2 tablespoons chipotle paste. Fold gently until evenly distributed. Taste and adjust salt/heat as desired.

Optional: Flavor the tortillas

To give tortillas a subtle chipotle flavor, mix 1 teaspoon chipotle powder and 1/2 teaspoon smoked paprika with 1 teaspoon water to make a thin paint; lightly brush one side of each tortilla and let sit 5 minutes to absorb.

Assemble the cajundillas

Lay one tortilla flat (chipotle side down if brushed). Spoon about 3/4 cup filling onto half of the tortilla, spreading to within 1/2 inch of the edge. Sprinkle an additional 1/4 cup shredded Jack over the filling for good melt. Fold the empty half over the filling to form a half-moon. Repeat for remaining tortillas.

Grill the cajundillas

Heat a large nonstick skillet or griddle over medium heat and add 1 teaspoon vegetable oil and 1 tablespoon butter, swirling to coat. Place assembled cajundillas seam-side down and cook 2–3 minutes until golden and sealed, pressing gently with a spatula. Flip and cook another 2–3 minutes until the second side is golden and cheese is melted. Reduce heat if browning too quickly. Transfer to a warm rack; keep covered loosely while cooking remaining quesadillas.

Prepare the aromatics: In a medium saucepan heat 1 tablespoon butter over medium heat. Add 1/2 cup minced yellow onion, 1 diced celery stalk, 1/2 cup diced green bell pepper and sauté 4–5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Toast and simmer rice: Add 1 cup rinsed long-grain rice to the pan and stir 1–2 minutes to lightly toast. Add 2 cups low-sodium chicken stock, 1 bay leaf and 1 teaspoon creole seasoning. Bring to a simmer, reduce heat to low, cover and cook for 15 minutes without lifting the lid.

Finish beans and combine: After 15 minutes, stir in 1.5 cups drained red beans, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cover again and cook 3–5 minutes more until rice is tender and beans are heated through. Remove bay leaf. Stir in 2 tablespoons sliced green onions (reserve some for garnish). Adjust seasoning to taste.

Keep warm: Fluff rice and beans with a fork and keep covered until ready to serve alongside the cajundillas.

Plate two cajundillas per person (or adjust to appetite). Garnish with remaining sliced green onions and a sprinkle of chopped cilantro. Serve with a generous scoop of red beans & rice on the side and lime wedges if desired.