Recipe Guide
Table Of Contents
- 20180402_dealer-recipes_BBQ-Salamon-W:-Lemon-Dill
- 20180402_dealer-recipes_Grilled-Rib-Eye-Kabobs
- 20180402_dealer-recipes_Reverse-Seared-Rib-Eye-W:-Creamed-Greens
- 20180402_dealer-recipes_Dry-Rubbed-BBQ-St.Louis-Ribs
- 20180402_dealer-recipes_Grilled-Garlic-Burger
- 20180402_dealer-recipes_Baked-Berry-Tart
- 20180822_Dealer-Recipes-BBQ-Chicken-Wings-Traeger-Texas-Spicy-BBQ-Sauce
- 20180822_Dealer-Recipes-Grilled-Beef-Chorizo-Burrito
- 20180822_Dealer-Recipes-BBQ-Bacon-Ranch-Burger
INGREDIENTS
When ready to cook start the Traeger according to grill instructions. Set the temperature to 450
degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed 10-15
minutes.
Place a cast iron skillet directly on the grill grate and preheat. When the skillet is hot, cook
ground beef and ground chorizo in batches until lightly browned. Drain and discard fat and set
aside.
To build the burrito, divide ground meat among four tortillas, top with cheddar cheese, pico de
gallo and guacamole. Roll burrito up tightly.
Wrap each burrito in foil and place back on the grill. Cook for 10 minutes flipping halfway
through.
Remove from grill and enjoy with your favorite hot sauce or condiments. Enjoy!
GRILLED BEEF
AND CHORIZO BURRITO
1/2 LB GROUND BEEF
1/2 LB GROUND MEXICAN CHORIZO
1/2 CUP SHREDDED CHEDDAR
CHEESE
1/4 CUP PICO DE GALLO
1/4 CUP GUACAMOLE
4 LARGE FLOUR TORTILLAS
DIFFICULTY
2/5
PREP TIME
5 MINS
COOK TIME
20 MINS
SERVES
4-6
HARDWOOD
MESQUITE
PREPARATION