Hatch Green Chile Grilled Ravioli
Won Ton Wrappers
2 Cups Shredded Chicken
1 Egg (For Egg Wash)
1 cup Stubb’s Green Chile Marinade
Stubb’s Sticky Sweet Bar-B-Q Sauce to glaze
Hatch Queso Dip: (Melt all ingredients in crockpot)
1 lb Processed Cheese (Velveeta) Queso Blanco
1/2 cup Stubb’s Green Chile Marinade
1/2 cup chopped Cilantro
This tailgating recipe is perfect for the big game and will quickly become one of your new favorites. Grilled raviolis have everything we look for in a tailgate treat. They are crunchy, bite sized and extremely DIPPABLE. If those 3 things weren’t enough, these raviolis are also easy to make ahead of time and take only a few minutes to grill. The easier to prepare, the more time we have to spend with our guests. What else could you ask for?
This is a pretty straight forward recipe, with plenty of options, so go crazy with your fillings. Shredded chicken is a perfect match with the Green Chile Marinade as our ravioli filling. These do not take long to cook, so a cheese that melts quickly is a must. Havarti Cheese does the trick here. Mix the chicken and Green Chile Marinade in a bowl and set aside. If you prefer more or less heat, feel free to adjust the amounts of marinade.
Lay out the won ton’s and place some cheese and on each wrapper. Add a spoonful of the chicken mixture to each won ton wrapper. Do not overfill as they tend to separate on the grill if you do. Make an egg wash with 1 egg and 1 TBS of water. Add a little egg wash to all 4 edges of the won ton. This will help hold them together. Once you’ve done this, top with another wrapper and seal the edges by pressing down with a fork. They are now ready for the grill.
Set your grill up for medium direct heat. Make sure and oil your grill grates so your raviolis don’t stick. Once the grill is ready, place raviolis over direct heat. These will crisp up nicely in about 2-3 minutes per side. Don’t walk away as they will burn if left unattended. If they get overly crispy, move to a cooler part of the grill. Once the raviolis get some char and grill marks on them, it’s time to add some Sticky Sweet Bar-B-Q glaze. Lightly brush each ravioli and grill for another 20 seconds. Remove from heat and enjoy with your Hatch Queso Dip.Print This Recipe