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Boudin and Pepper Jack Cheese Chimichangas with Creole Dipping Sauce

  • Prep Time: 25m
  • Cook Time: 5m
  • Total Time: 30m



  • oil for fryer
  • 1 lb boudin (flavor of choice)
  • 6 sticks pepper jack cheese
  • 6 flour tortillas (9 inch)
  • 6 large toothpicks
  • 6 tsp. Tony's Original Creole Seasoning
  • 1 tsp. chives

Creole Sauce

  • 1 c mayonnaise
  • 1/2 c ketchup
  • 1 tbsp. Worcestershire


  1. Chimichangas: Place 2-3 tablespoons of boudin in your flour tortillas, add one stick of pepper jack cheese in the center of the boudin. Sprinkle 1 tsp of Tony’s original seasoning on top. Wrap and put toothpick through to hold. Fry at 350 degrees for 4 1/2 minutes. Take chimichangas out of the fryer, let cool, then cut.
  2. Creole Sauce: Combine all ingredients in a bowl.
  3. To plate: Smear creole sauce on the plate then place the chimichangas on top and finish with a sprinkle of chives.