Wild Turkey Southwest Egg Rolls by Jeremiah Doughty

Steps

• 1

  Add olive oil to a large skillet and heat on the stove over medium heat. Add onions and peppers and sauté 2-3 minutes until soft. Add garlic, cook 30 seconds, then Rotel and black beans. Reduce heat and simmer.

  Ingredients

  • 1 As Needed extra-virgin olive oil

  • 1/2 Cup white onion, chopped

  • 1 Whole Poblano Pepper, chopped

  • 4 Clove garlic, minced

  • 1 Can RO*TEL Original Diced Tomatoes and Green Chilies

  • 1/2 Cup black beans, rinsed and drained

• 2

  Pour taco seasoning over meat and add 1/3 cup of water and mix to coat well. Add to veggie mixture and stir to mix well. If it seems dry, add 2 tbsp water. Cook until heated all the way through.

  Ingredients

  • 2 Cup leftover cooked wild turkey

  • 3 Tablespoon taco seasoning

  • 1/3 Cup water

• 3

  Remove from the heat and transfer the mixture to the fridge. The mixture should be completely cooled prior to stuffing the egg rolls or the wrappers will break.

• 4

  Place spoonful of the mixture in each wrapper and wrap tightly. Repeat with remaining wrappers.

  Ingredients

  • 12 Whole Egg Roll Wrappers

• 5

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 6

  Brush each egg roll with oil or butter and place directly on the Traeger grill grate. Cook until the exterior is crispy, about 20 min per side.

  450 ˚F / 232 ˚C

  Ingredients

  • 1 As Needed extra-virgin olive oil

• 7

  Remove from Traeger and cool. Serve. Enjoy!