RECIPES: Jamburritos Cajun Grille Express combines Cajun and Mexican cuisine

Chef Michael from Jamburritos prepares Cajun and Mexican fusion dishes.

NEW ORLEANS BURRITOS PINWHEELS

Servings: 4 (original Recipe serves 120)
Note: Scaling affects only items in the Ingredient Amount
column, values in the Directions portion must be scaled
manually.
2/3 dozen egg, scrambled
2 ounces monterey jack cheese, shredded
1 1/2 pounds hash browns, frozen, peeled and chopped
1 pound andouille sliced, sliced
1/8 package tortilla, 24 per pkg

CONDIMENT
1/2 cup picante sauce
Black Bean Salsa
Servings: 1
15 ounces black beans, canned
4 Ounces tomatoes, diced
1/8 Ounce chopped scallion
2 teaspoons tabasco sauce
salt
cayenne pepper
granulated garlic

MINI VEGGIE MAQUE CHOUX K-SADILLA
Servings: 4
14 ounces Black Bean Salsa
1 cup corn kernels
1/2 cup shredded monterey jack cheese
1 teaspoon kitchen bouquet
2 tablespoons butter
4 each tortilla flour mini
1/4 cup sour cream
salt and pepper to taste

Preheat a flat griddle to medium to high heat.
In a separate mixing bowl combine corn, kitchen bouquet, salt
and pepper and mix well
Place on hot griddle spreading it evenly achieving one layer to
allow each kernel to brown using a plastic spatula.
When browned remove from griddle and combine with black
bean salsa, mix thoroughly.
Wipe griddle clean with damp cloth until smooth and without
residue.
Place mini flour tortilla on the same griddle, layer shredded
cheese on half of it, then layer salsa/corn combo. Flip the
uncovered side over the covered side and allow to brown on
the covered side. Then flip over to allow the other side to
brown.
Cut into 4 pie shaped portions and serve hot.

BLACK BEAN SALSA
Servings: 1
15 ounces black beans, canned
4 Ounces tomatoes, diced
1/8 Ounce chopped scallion
2 teaspoons tabasco sauce
salt
cayenne pepper
granulated garlic

CHICKEN CREOLE K-TACOS
Servings: 4
8 ounces all natural chicken breast (diced), Red Bird
Farms
8 each corn tortilla mini
8 tablespoons Black Bean Salsa
2 tablespoons shredded monterey jack cheese
tabasco sauce, to taste
2 tablespoons olive oil
1/4 ounce cabbage, shredded
4 tablespoons HOLY TRINITY
2 tablespoons butter
1/4 cup roma tomato
1 teaspoon cajun seasoning

Preheat a flat griddle to medium to high heat.
Marinate the chicken by combining the diced chicken, olive oil,
tabasco sauce, holy trinity, diced tomatoes, and cajun
seasonings for a few minutes, better if left longer.
Using 3/4 of the butter and setting aside the rest, butter the hot
griddle and place the meat mixture on it spreading it evenly so
all can cook. Using a rubber spatula turn meat when browned
on on side, do not over turn. Cook until chicken is not pink at
all inside, bounces back when touched, or 165 degrees, which
ever method works for you.
Remove from griddle and set meat mixture aside to rest.
Clean griddle with a damp towel removing all residue and food
particals.
Using the remaining butter butter the griddle. Place 4 sets of
double stacked mini corn tortillas on the buttered griddle and
brown on each side.
During this process, shred the cabbage into hair thin strips.
Remove the mini corn tortillas from griddle and place on plate
to fill with the set aside goodies.
Fill each shell with chicken creole first, shredded cheese
second, black bean salsa third, and finally shredd raw cabbage.
Of course fill it any way you like but this is our suggestion.
Serve warm.

Jamburritos Cajun Grille Express
9313 West Vogel Avenue
Peoria, Arizona 85345
623-687-6951
www.jamburritos.com

Print this article Back to Top

Comments