Ingredients
- 12 Each 12" Heat Pressed Flour Tortillas (10430)
- 1/3 cup Butter, melted
- 12 cup Colby Jack cheese, shredded
- 6 cup Fire-roasted peppers and onions, frozen, sauteed
- 30 Oz. Breaded chicken strips, frozen, deep fried, warm
- 3 tsp. Cajun Seasoning
- 12 cup Andouille Sausage Cream Gravy, see related recipe
- 3/4 cup Scallions, sliced
- As Needed Smoked Paprika
Directions
- To make Andouille Sausage Cream Gravy, in large rondeau, melt butter over medium heat and then add sausage and onion and cook until onions become translucent, about 4 minutes. Add garlic and cook 1 more minute. Sprinkle flour over top and cook while stirring for 2 minutes. Add half and half and stir over heat until thick and creamy, then season with salt, Cajun seasoning, paprika, cayenne pepper and black pepper.
- To prepare single serving, place tortilla on work surface and brush with melted butter. Place butter-side down on preheated griddle or large sauté pan over medium heat. Sprinkle half of tortilla with 1 cup shredded cheese evenly and layer with ½ cup peppers and onions, 2 ½ oz. crispy chicken, and ¼ tsp. Cajun seasoning. Fold tortilla in half over filling and toast until golden and crisp on both sides. Cut into 3 wedges and serve smothered with a 6 oz. ladle of Andouille Sausage Cream Gravy. Garnish with 1 tbsp. green onions and sprinkle of paprika as desired. Serve immediately.
