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Cajun Zucchini Enchiladas

  • Difficulty Easy
  • Time 2 hours
Cajun Zucchini Enchiladas on plate


  • 3 zucchinis
  • 2 tablespoons Spiceology Cajun Blackening
  • 1lb Pacific Rogue Ground Wagyu
  • 1/2 red onion minced
  • 1-2 garlic cloves, minced
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 jar Mrs.Renfro’s Mango Habanero Salsa
  • Tillamook Shredded Mexican Cheese Blend 
  • Queso Fresco


  1. Using a peeler thinly slice zucchinis.
  2. Sauté onion and garlic in Extra Virgin Olive Oil for about 5 minutes. When translucent add the ground Wagyu and season with Cajun Blackening Seasoning and salt, cook for about 5-10 minutes over medium heat and then add 3/4 of the salsa.
  3. Layer three zucchini slices with the edges overlapping and fill them with the Wagyu mixture and a little Queso Fresco.
  4. Carefully roll them up and place them in a buttered casserole dish. Repeat this step until the dish is full. Top with remaining salsa and Mexican cheese blend. 
  5. Place them on the Traeger Timberline 1300 for 1 hour at 225℉ Super Smoke. Then raise the temp to 375℉ for another 30 minutes.

Follow @darth_traeger on Instagram for more BBQ inspiration.

Cajun Zucchini Enchiladas on tray

Used in this Recipe

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