Cheese Skirt Chicken Tacos on the Flatrock
Leftover Traeger grilled chicken is transformed into taco night with the addition of sautéed onions and potatoes and heaped atop cheese-skirted tortillas. These decadent tacos are done in a flash- and will be eaten that fast too.
Equipment
- Traeger Flatrock griddle
- Big spatula
Ingredients
- 2 cups cooked chicken
- 1 onion diced
- 1 cup cubed cooked potatoes
- 5 flour tortillas
- 1.5 cup shredded cheddar cheese
- Elote-style corn salad: canned corn cilantro, sour cream, cotija cheese, lime, tajin seasoning
- 1/4 cup BBQ sauce
Instructions
- Preheat your Traeger Flatrock Griddle in two zones to medium heat.
- On one zone, begin sautéing diced onion with a little oil and seasoning.
- Add the cubed cooked potatoes to the onion and continue cooking until golden.
- Add the chicken to the griddle and cook until heated through.
- Mix the potatoes, onions and chicken together and season to taste.
- On the other zone, arrange piles of shredded cheddar cheese around the griddle.
- Top with a tortilla each and press to flatten.
- Cook the tortillas until warm though and the cheese begins to get crispy.
- Make the elote salad and set aside.
- To assemble tacos: top cheesy tortillas with chicken/potato/onion mixture.
- Add a dollop of elote corn salad to each.
- Drizzle with BBQ sauce and serve.