Yield: 60 Mini Sandwiches
Tostitos Cajun Mini Tortas
- 120 TOSTITOS® Bite Size Rounds (half of a 12-oz bag)
- 1 recipe RED BEAN DIP (recipe below)
- 12 ounces Andouille sausage, ¼” slices, pan-fried until browned and heated through
- 1 recipe CAJUN QUESO (recipe below)
- 1 recipe TRINITY PICO DE GALLO (recipe below)
- Spread RED BEAN DIP onto one side of each chip.
- Top half the chips with 1 slice sausage.
- Top sausage with CAJUN QUESO.
- Spoon TRINITY PICO DE GALLO on top of CAJUN QUESO.
- Sandwich with remaining chips, RED BEAN DIP side down.
Red Bean Dip
- 1 15.5-oz can small red beans, drained and rinsed
- 2/3 recipe CAJUN MUD (recipe below)
Combine ingredients in food processor until smooth.
Cajun Queso
- 1 9-oz can Fritos Jalapeno Cheddar Cheese Dip
- 1/3 recipe CAJUN MUD (recipe below)
Stir ingredients together until thoroughly mixed.
Cajun Mud
- ¼ cup olive oil
- 11 cloves garlic, minced
- 1½ teaspoons Thai red curry paste
- ¾ teaspoon kosher salt
- 1¼ teaspoons paprika
- 1½ teaspoons cayenne pepper
- 1 teaspoon lemon pepper seasoning
- ¾ teaspoon Cajun seasoning
- 1¼ teaspoon Old Bay Seasoning
- 1¼ teaspoon sugar
- Heat oil over medium high heat.
- Fry garlic until soft and fragrant, about 5 minutes.
- Stir in curry paste. Cook 30 seconds more.
- Remove from heat. Stir in remaining ingredients.
- Use 2/3 mixture for RED BEAN DIP. Use remaining 1/3 for CAJUN QUESO.
Trinity Pico De Gallo
- 1 tablespoon olive oil
- ¾ cup onion, small dice
- ½ cup red bell pepper, stem and seeds removed, small dice
- ¼ cup celery, small dice
- ½ teaspoon kosher salt
- 1½ tablespoons lime juice
- 2 tablespoons green onions, sliced
- 1 tablespoon parsley, chopped
- Heat oil over medium high heat.
- Saute onion, red bell pepper, and celery with salt until soft and translucent.
- Remove from heat. Stir in lime juice, green onions, and parsley.
