Southwestern Egg Rolls on the Traeger
Grilled chicken and southwestern flavors are mixed together and wrapped up in a tender egg roll wrapper. Fried quickly on the Traeger grill, these southwestern egg rolls are an amazing dish.
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.