Here's one I did earlier this week.
First off a couple of the ingredients; please note the Poblano peppers are from our garden:
Put a good roast on the peppers:
Pulled pork that I've had vacu-sucked and frozen:
Didn't get a shot of it but I
sautéd the sweet onion and peppers with garlic in EVOO and chicken stock in the cast iron skillet on the grill. Once they were done, I layered the rice, beans, pepper jack and cheddar cheese, pulled pork, pepper sauté, black olives and a little green enchilada sauce on the tortillas (note the middle ones are shredded chicken instead of pork for my daughter):
All rolled up and ready to go. I put a little enchillada sauce in the bottom so they wouldn't stick or burn. Note the chicken on top of two so I can tell them apart. These went on the Traeger at 400 for about 25 minutes to cook through and crisp up the tortillas (can't stand mushy tortillas):
Here's the finished product garnished with rice, beans, avacados, sour cream, cheese, tomatos, extra pepper
sauté, enchillada sauce and a couple tiny poblanos for show. We didn't put the enchillada sauce on till last:
Another angle:
Last shot:
They were tasty and will be made again...
Thanks for looking. :becky:
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