Description
These Cajun Chicken Sloppy Joes with Creamy Cheese Sauce combine spicy, savory ground chicken seasoned with Cajun spices and a luscious, melty cheese sauce, all served on toasted brioche buns. This flavorful twist on a classic comfort food is perfect for a quick weeknight dinner or casual gathering, delivering a satisfying balance of heat, creaminess, and comforting bread.
Ingredients
Scale
Cajun Chicken Filling
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tbsp tomato paste
- 1/2 cup low-sodium chicken broth
- 1/2 cup tomato sauce (canned)
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar (optional)
- Salt, to taste
Creamy Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz sharp cheddar or American cheese, freshly shredded
- 1/4 tsp paprika
- Pinch of salt
Assembly
- 4–6 brioche hamburger buns, split and toasted
- Softened butter (for toasting buns)
- Freshly ground black pepper (to finish)
Instructions
- Make the Cajun Chicken Filling: Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it apart with a spoon, until no longer pink, about 5–7 minutes. Stir in the chopped onion and cook for another 3–4 minutes until translucent. Add minced garlic and Cajun seasoning, cooking for 1 minute until fragrant. Mix in the tomato paste, coating the meat until it turns a glossy brick-red color. Pour in chicken broth, tomato sauce, and Worcestershire sauce, stirring to combine. Simmer uncovered on low heat for 8–10 minutes until the mixture thickens to a spoonable consistency. Season with salt to taste and add brown sugar if desired for a touch of sweetness. If the mixture becomes too thick, loosen it with 1–2 tablespoons of broth.
- Make the Creamy Cheese Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a pale roux. Slowly whisk in the milk and continue cooking for 4–5 minutes, stirring constantly until the sauce lightly coats the back of a spoon. Reduce the heat to low, then stir in shredded cheese and paprika until melted and silky. Season with a pinch of salt. Be careful not to boil the sauce after adding the cheese to prevent separation.
- Assemble: Butter the cut sides of the brioche buns and toast them in a hot pan or under a broiler for 1–2 minutes until golden brown. Spoon a generous amount of the Cajun chicken filling onto the bottom halves of the buns. Ladle warm cheese sauce over the chicken so it cascades down the sides. Grind freshly ground black pepper over the sauce, then cap with the top buns. Serve immediately. For easier cleanup, assemble over a parchment-lined tray as extra sauce drips are perfect for dipping fries.
Notes
- You can adjust the heat level by increasing or decreasing the amount of Cajun seasoning used.
- If the filling becomes too dry while simmering, add extra chicken broth to maintain a saucy texture.
- For a lighter version, substitute milk and cheese with low-fat alternatives.
- Brioche buns add a rich flavor and soft texture but can be substituted with any preferred hamburger buns.
- Leftover cheese sauce can be refrigerated and gently reheated with a splash of milk to restore creaminess.
