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.
Creole Sauce: Combine all ingredients in a bowl.
To plate: Smear creole sauce on the plate then place the chimichangas on top and finish with a sprinkle of chives.