In partnership with Safeway
With Labor Day just around the corner, the last flashes of summer are upon us and now is the time to create something delicious and different for your gathering over the long weekend. Taking advantage of the simplicity of grocery shopping enabled by our Safeway Deals & Delivery app and the easy DriveUp & Go curbside pickup, we grabbed all the ingredients we’d need for the killer Southwestern Eggrolls cooked on the Traeger. Quick, simple and delicious.
THE LAST GATHERING OF SUMMERTIME
While school has been back in session for a weeks here in Colorado (and I’ve been back to work as a STEM teacher for over a month!), Labor Day really does stand out as the last gasp of summer before fall kicks in. Football is just beginning, the days are still hot while the nights are cooling off quickly and we’ve had a busy and delicious summer of some great food cooked on the Traeger.
But before we pivot to full autumn, the Labor Day holiday is one more chance to invite a bevy of friends over for some home cooking and good times in the back yard. This year, we’re going for easy snack foods that could be unexpected to come off the Traeger. Paired with some easy sides we picked up from Safeway, we have a spread planned that will meet all the appetites at our house (toddler to adult!), stay within budget and provide some delicious eats.
SOMETHING DIFFERENT FROM STANDARD BBQ
As you know, lots of the recipes we share here on the blog are unique and not “typical” BBQ, we wanted to try to replicate a favorite thing we like to get if we see it on a menu– Southwestern Eggrolls. Using the Traeger Flatrock griddle for cooking the filling and the induction burner on the Timberline XL for frying, these tasty eggrolls came together in under an hour and all cooked up outdoors with limited cleanup and almost no mess.
A QUICK AND EASY GROCERY ORDER
Using the Safeway app, my wife and I put together our grocery order in about 15 minutes while sitting on the couch the other night. A few clicks later, we had confirmation that our grocery order was accepted and we knew we’d have a personal shopper in the store selecting all the things we’d need for this delicious dish.
ALL IN ONE PICKUP
The DriveUp & Go service at Safeway means that I can swing by my local Safeway store on the way home from work– after picking up the twins at daycare– to grab our family’s groceries without getting out of the car. Of course, this is a big bonus when you have two highly-mobile and opinionated toddlers in tow. While they do love going into the store and sharing a fresh donut from the bakery, we don’t always have time for adventures, so this service saves us a lot of headache.
From fresh produce like cilantro and green onions to canned goods like black beans and green chiles to dairy including shredded cheese and sour cream, we can pick up everything we need in one order, with all of it bagged and placed in the back of the car.
DON’T FORGET THE SIDES
This year’s Labor Day gathering menu features lots of tasty finger/party foods that we know our guests will enjoy. In order to make it quick and simple so that we can still enjoy part of the day off, we decided to go with a somewhat-homemade approach and pick up some prepared sides in addition to a few home cooked features.
THE BEST QUESO
There’s no doubt in our mind that Safeway has the best queso around. Found in teh refrigerated section near produce, the Green Chile Queso is so decadent and delicious and heats up super quickly. Served with some of the store-made corn chips and a tub of store-made guacamole, it’s a chip and dip delight.
FRESH CUT FRUIT
The kids lately are on a huge fruit kick. From fresh peaches and cherries to their standby favorite of raspberries, if we offer it, they will eat it. Right now, Safeway has an incredible deal on fresh-cut fruit bowls, so we stocked up on three different varieties (watermelon, pineapple and cantaloupe) and hoped we would still have some to share with friends after the kids take their share.
ALL THE THINGS YOU NEED FOR SOUTHWESTERN EGG ROLLS
And not to be outdone by the simple sides and snacks, we also got all the ingredients we needed for the southwestern egg rolls. Eggroll wrappers, green onions, cilantro, Signature Select canned black beans, Signature Select Fire Roasted green chiles, lots of Lucerne cheese and Redbird Chicken Breast strips which were also on sale! To add to the southwestern egg rolls, we also got a 4-pack of corn on the cob, which comes trimmed and ready to grill– another last gasp of summer!
In addition, we picked up a packet of Safeway Signature Select Fajita Seasoning mix to season the chicken before grilling, a packet of Safeway Signature Select Ranch Dressing mix and a tub of Lucerne sour cream. The ranch and sour cream, when mixed with part of a can of chipotle peppers in adobo seasoning, makes the most delicious chipotle ranch dip to serve with your southwestern egg rolls.
Southwestern egg roll ingredients
DON’T FORGET THE OIL
We also added a gallon jug of Signature Select vegetable oil to our order, so we’d have plenty of oil to use in shallow-frying the eggrolls. One less thing to remember or have to carry when it’s placed right in your car!
COMES TOGETHER QUICKLY
In about 15 minutes, you can have all the ingredients ready to go for your southwestern egg rolls. Grill the seasoned chicken until just cooked through. Griddle the corn until golden brown. And saute the green chiles on the grill to add a little more caramelized flavor. Everything is stirred together with the remaining ingredients and loaded by heaping tablespoonful into the eggroll wrappers. Wet the edges of teh wrappers and roll tightly before a quick dip in the hot oil for crispy, melty perfection.
PRIMARY INGREDIENTS
- Redbird Farms Chicken Breast Strips
- Eggroll Wrappers
- 4-Pack Corn on the Cob
- Signature Select Fajita Seasoning
- Signature Select Black Beans
- Signature Select Fire Roasted green chiles
- Signature Select Diced Tomatoes with Green Chiles
- Green onions
- Cilantro
- Lucerne Cheese (Mexican Style and Pepper Jack)
- Lucerne Sour Cream
- Signature Select Ranch Dressing mix
- Chipotles in Adobo
- Signature Select Vegetable Oil
WHY COOKING SOUTHWESTERN EGGROLLS ON THE TRAEGER WORKS
While our usual modus operandi is to make everything we possibly can on the Traeger grills in our backyard, no matter the season, weather or time, this recipe for Southwestern Eggrolls works particularly well because of the limited amount of clean up necessary once you’re done. Additionally, griddling the chicken, corn and green chiles on the Traeger Flatrock before incorporating those ingredients with the rest of the filling adds some amazing flavor to the dish.
And when it comes to shallow-frying something like egg rolls, there’s no better place to do it than in your backyard. You will be left without a house that smells like fried food, and the splatter situation is so much better when you’re outside. Your kitchen, and spouse, will thank you. The Traeger Timberline’s induction burner is the perfect place to fry up these Southwestern Eggrolls.
Grill the chicken until golden brown 
Fry until golden on all sides
STEP-BY-STEP
- Preheat two zones of your Traeger Flatrock griddle to medium heat.
- Unwrap the chicken strips and season them generously with fajita seasoning.
- Allow the chicken to sweat for about 5 minutes.
- When the grill is hot, apply a thin coating of oil and then begin cooking the chicken.
- Add the corn on the cob and cook, rotating frequently, until golden brown.
- Add the green chiles (drained) to the hot griddle and cook until golden.
- Turn the chicken and continue cooking until cooked through– about 8 minutes total.
- Remove the chicken, green chiles and corn from the grill.
- Roughly chop the chicken on a cutting board until in fine dice.
- Cut the corn off the cob.
- Drain the canned beans and rinse well.
- Drain most of the liquid off of the canned tomatoes.
- In a bowl, combine the chicken, corn, beans, tomatoes, green chiles and cheese.
- Add the sliced green onions and chopped cilantro.
- Mix well and season to taste.
- In a bowl, combine the sour cream, ranch seasoning and 2 chopped chipotle chiles.
- Stir well and adjust seasoning to taste, then set aside.
- Begin heating a large dutch oven with about 1” of vegetable oil on the induction burner.
- Heat the oil to 350*.
- On a clean and dry cutting board, assemble the eggrolls.
- Brush all four edges of the wrapper with water.
- Add a heaping spoonful (about ¼ cup) of filling to the center of the wrapper.
- Tuck in the sides and then roll the wrapper and secure.
- Set assembled eggroll aside, seam side down and repeat with remaining wrappers and filling.
- Carefully lower 2 prepared eggrolls into the hot oil and cook until golden brown all over.
- Remove the cooked southwestern eggrolls from the oil and drain on a paper towel.
- Repeat with remaining eggrolls.
- Serve the prepared southwest eggrolls on a platter with the chipotle ranch dip.
Combine ingredients to make the egg roll filling 
Spoon the filling in the middle of the wrapper 
Once rolled, set them with seam side down until frying
SIMILAR RECIPES AND PRODUCT LINKS
Here are some other recipes you could include in your “snack favorites” spread for Labor Day:
Products used in this cook:
- Safeway Deals & Delivery App
- Safeway DriveUp & Go
- Traeger Flatrock Griddle
- Traeger Timberline XL Induction Burner
- Lodge Cast Iron Dutch Oven
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Southwestern Egg Rolls on the Traeger
Equipment
- Traeger Flatrock griddle
- Traeger Timberline XL grill
- cast-iron Dutch oven
- Spatula
- Knife and cutting board
- pastry brush
- Slotted spoon
Ingredients
- 1 pound Redbird Farms Chicken Breast Strips
- 1 pack egg roll Wrappers
- 4 ears Corn on the Cob
- 1 packet Signature Select Fajita Seasoning
- 1 can Signature Select Black Beans
- 1 can Signature Select Fire Roasted green chiles
- 1 can Signature Select Diced Tomatoes with Green Chiles
- 2 Green onions
- 1 bunch Cilantro
- 1 cup Lucerne Cheese Mexican Style and Pepper Jack
- 1 cup Lucerne Sour Cream
- 1 packet Signature Select Ranch Dressing mix
- 2 Chipotles in Adobo
- 2 cups Signature Select Vegetable Oil
Instructions
- Preheat two zones of your Traeger Flatrock griddle to medium heat.
- Unwrap the chicken strips and season them generously with fajita seasoning.
- Allow the chicken to sweat for about 5 minutes.
- When the grill is hot, apply a thin coating of oil and then begin cooking the chicken.
- Add the corn on the cob and cook, rotating frequently, until golden brown.
- Add the green chiles (drained) to the hot griddle and cook until golden.
- Turn the chicken and continue cooking until cooked through– about 8 minutes total.
- Remove the chicken, green chiles and corn from the grill.
- Roughly chop the chicken on a cutting board until in fine dice.
- Cut the corn off the cob.
- Drain the canned beans and rinse well.
- Drain most of the liquid off of the canned tomatoes.
- In a bowl, combine the chicken, corn, beans, tomatoes, green chiles and cheese.
- Add the sliced green onions and chopped cilantro.
- Mix well and season to taste.
- In a bowl, combine the sour cream, ranch seasoning and 2 chopped chipotle chiles.
- Stir well and adjust seasoning to taste, then set aside.
- Begin heating a large dutch oven with about 1” of vegetable oil on the induction burner.
- Heat the oil to 350*.
- On a clean and dry cutting board, assemble the eggrolls.
- Brush all four edges of the wrapper with water.
- Add a heaping spoonful (about ¼ cup) of filling to the center of the wrapper.
- Tuck in the sides and then roll the wrapper and secure.
- Set assembled eggroll aside, seam side down and repeat with remaining wrappers and filling.
- Carefully lower 2 prepared eggrolls into the hot oil and cook until golden brown all over.
- Remove the cooked southwestern eggrolls from the oil and drain on a paper towel.
- Repeat with remaining eggrolls.
- Serve the prepared southwest eggrolls on a platter with the chipotle ranch dip.
Video
RECIPE CARD PLUGIN
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