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Cajundillas Recipe

Name: Walk-On's Sports Bistreaux - Ridgeland Restaurants Cajundillas Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 8 count large flour tortillas; 3 cups shredded Monterey Jack cheese; 2 cups grilled chicken breast, shredded; 8 oz andouille sausage, sliced 1/4"; 8 oz boudin, removed from casing and crumbled; 1 cup caramelized onions; 3 tbs chipotle crema; 2 tbs unsalted butter; 1 tbs neutral oil (vegetable or canola); 2 count yellow onion, thinly sliced; 1 tbs unsalted butter; 1 tsp olive oil; 1 tsp granulated sugar; 1 tsp salt; 2 tbs water; 2 count boneless skinless chicken breasts; 1 tbs olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 1 cup sour cream; 1 tsp adobo chipotle peppers (from can); 1 tbs lime juice; 0.25 tsp salt; 1 tsp water (to thin, optional); 3 cups cooked long-grain white rice; 2 cups canned red kidney or small red beans, drained and rinsed; 4 oz andouille or smoked sausage, diced (for beans); 0.5 count yellow onion, finely diced

Inspired by Walk-On's Sports Bistreaux - Ridgeland Restaurant

Time1h 15m

Serves4

chipotle tortilla, grilled chicken, andouille sausage, boudin, caramelized onions, jack, side of red beans & rice

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Ingredients

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Cajundillas (fills & assembly)

8 count large flour tortillas

3 cups shredded Monterey Jack cheese

2 cups grilled chicken breast, shredded

8 oz andouille sausage, sliced 1/4"

8 oz boudin, removed from casing and crumbled

1 cup caramelized onions

3 tbs chipotle crema

2 tbs Unsalted butter

1 tbs neutral oil (vegetable or canola)

Caramelized Onions

2 count yellow onion, thinly sliced

1 tbs Unsalted butter

1 tsp olive oil

1 tsp granulated sugar

1 tsp Celtic sea salt

2 tbs water

Grilled Chicken

2 count boneless skinless chicken breasts

1 tbs olive oil

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Chipotle Crema

1 cup Sour cream

1 tsp adobo chipotle peppers (from can)

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

1 tsp water (to thin, optional)

Red Beans & Rice (side)

3 cups cooked long-grain white rice

2 cups canned red kidney or small red beans, drained and rinsed

4 oz andouille or smoked sausage, diced (for beans)

1/2 count yellow onion, finely diced

1/2 count green bell pepper, finely diced

1 count celery stalk, finely diced

2 cloves Garlic, minced

1 cup chicken stock or water

1 tbs tomato paste

1 tsp creole seasoning

1/2 tsp thyme (dried)

1 count bay leaf

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Caramelized Onions

Heat a wide skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil until shimmering.

Add the thinly sliced onions, stir to coat, then sprinkle with 1 teaspoon sugar and 1 teaspoon salt. Reduce heat to medium-low.

Cook, stirring every 3–5 minutes, allowing onions to brown slowly. If they begin to stick, add 1–2 tablespoons water to deglaze. Continue for 25–35 minutes until deep golden and jammy.

Taste and adjust salt. Keep warm for assembly.

Grilled Chicken

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

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C).

Transfer to a cutting board, rest 5 minutes, then shred or slice into bite-sized pieces (about 2 cups shredded).

Chipotle Crema

In a small bowl, combine 1 cup sour cream, 1 teaspoon finely minced adobo chipotle (start with less and add to taste), 1 tablespoon lime juice and 1/4 teaspoon salt.

Whisk until smooth; add up to 1 teaspoon water to reach a drizzling consistency. Refrigerate until assembly.

Red Beans & Rice (side)

Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add diced andouille (4 oz), and cook 2–3 minutes until browned.

Add 1/2 diced onion, 1/2 diced green bell pepper and 1 diced celery stalk. Sauté 4–5 minutes until softened.

Stir in 2 minced garlic cloves and 1 tablespoon tomato paste; cook 1 minute until fragrant.

Add 2 cups drained red beans, 1 cup chicken stock, 1 teaspoon Creole seasoning, 1/2 teaspoon dried thyme and 1 bay leaf. Bring to a simmer, reduce heat and simmer gently 10–12 minutes to meld flavors. Mash a cup of the beans against the side of the pot with the back of a spoon to thicken, if desired.

Stir in 3 cups cooked rice, heat through 2–3 minutes. Adjust salt and pepper to taste. Remove bay leaf and keep warm.

Cajundillas (assembly & cook)

Preheat a large nonstick skillet or griddle over medium heat. Melt 1 tablespoon butter with 1 teaspoon neutral oil for browning (prevents burning).

Lay out a tortilla. Spread about 1 tablespoon chipotle crema over half the tortilla, leaving a 1/2" border.

Top the crema with 1/4 cup shredded grilled chicken, 1 ounce sliced andouille (about 2–3 slices), 1 ounce crumbled boudin, 2 tablespoons caramelized onions, and 1/4 cup shredded Monterey Jack. Fold the tortilla in half over the fillings to form a half-moon.

In the preheated skillet, add the folded cajundilla and cook 2–3 minutes per side, pressing gently with a spatula, until golden-brown and cheese is melted. Add remaining 1 tablespoon butter between batches as needed. Repeat for remaining tortillas (makes 8).

Transfer cooked cajundillas to a resting rack for 1–2 minutes to keep crisp, then slice each in half if desired.

Serve 2 cajundillas per person with a generous scoop (~3/4 cup) of red beans & rice on the side and extra chipotle crema for drizzling.