Pulled Chicken Taquitos on the Traeger
Filled with Traeger smoked chicken and melty cheese, these taquitos fry up crispy on the Traeger's new induction burner. We serve it with a creamy avocado sauce that is the right blend of creamy, spicy and cool.
Equipment
- Meater thermometer
- Traeger Timberline XL
- Cast iron skillet
- toothpicks
Ingredients
- 1 whole chicken about 5 pounds
- ½ cup hot sauce
- ½ cup seasoning
- 10 corn tortillas
- 2 tbsp taco seasoning
- 1 ½ cups shredded cheese
- ¼ cup green onions chopped
- 3 cups vegetable oil for frying
- 1 avocado peeled and pitted
- ½ cup sour cream
- ½ cup mayo
- ¼ cup ½&½
- ½ cup cilantro leaves and stems
- ½ jalapeno chopped roughly
- 2 tbsp Dijon mustard
- 1 clove garlic smashed
- Salt & pepper and hot sauce to taste
Instructions
- Preheat your Traeger to 350*
- Pat the chicken dry with paper towels, then coat with hot sauce. Season generously with rub on all sides and in the cavity
- Pair your Meater to the app and insert the probe in the thickest part of the chicken breast
- Place the seasoned bird in the grill and cook until it hits 160* internal
- Pull the chicken from the grill at 160* and allow to rest for 15 minutes or more, loosely tented
- Using gloves, pull the chicken meat from the bones
- In a bowl, combine 2 cups of shredded chicken with the taco seasoning nand toss to coat
- Par-cook the corn tortillas in a bit of oil in a hot pan until pliable and heated through
- Fill each tortilla with a heaping spoonful of chicken, cheese and green onions
- Roll tightly and secure with a toothpick
- Repeat with remaining tortillas and filling
- Make the creamy avocado sauce by combining all ingredients in a blender and blend until smooth
- Add water by the teaspoonful to thin out the sauce to desired consistency
- Season with salt, pepper and hot sauce to taste and transfer to a bowl for serving
- In the same pan as before, add about an inch of oil
- Heat the pan until the oil reaches 350*
- In small batches, fry the prepared rolled taquitos in the hot oil, turning once, until golden brown and crisp
- Drain cooked taquitos on a paper towel lined plate and repeat with remaining taquitos
- Serve promptly with creamy avocado sauce
Video
Notes
The chicken can be cooked ahead of time– even a day or two and used as leftovers in this dish.