Wild Recipes

Wild Boar Queso Roll

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When it gets to this time of year I really start to get the hunting blues. It seems like the August archery season is a lifetime away. Luckily for us we can hunt wild boar whenever we want! We recently took a trip down to Texas with five archers and were able to come home with five boar. This means a freezer full of boar and fun new boar recipes to come! This recipe takes after my Armenian Heritage mix with one of my favorite cuisines: Mexican. It’s a clash of a kebab, Al Pastor and a quesadilla. I call it the wild boar queso roll! If you don’t have long skewers you can do it on smaller wooden ones just make sure you kebab fits your tortilla. Also if you’re using smaller skewers you can always leave the grill grates on just make sure your grates are nice and seasoned!

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Wild Boar Queso Roll

Recipe by Ara Zada
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Course: Wild Recipes


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  • 1.5lb Wild boar, ground fine

  • 1/2 teaspoon cumin

  • 1 teaspoon coriander

  • 1 teaspoon achiote powder

  • 1 teaspoon New Mexico chili powder

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon oregano

  • 1/2 orange, just juice

  • 4 tortillas, large

  • 4 cups Mexican blend cheese, shredded


  • In a large mixing bowl, combine meat, cumin, coriander, achiote, chili powder, paprika, salt, pepper, oregano and the juice of half an orange. Mix everything thoroughly and knead the meat a bit until it becomes tacky. You do this so it sticks to the skewers. Refrigerate for 30min or overnight so the flavors come together and the meat gets nice and cold.
  • Remove the meat from the fridge and divide the meat into 4 balls. Using large metal skewers, slide one ball of meat on to one skewer. Get you hand a little damp and slowly squeeze the meat all the way down the skewer. you want the meat to spread out along the skewer evenly no thicket than 1 inch around. Be sure to pinch the ends of the meat on each skewer, this is where it could start to fall apart when its on the coals. Repeat with remaining skewers.
  • Remove the grill from the BBQ and get you BBQ started. If you are using coal make sure that they get nice and hot. Spread the coals out when they’re ready. You should be able to hold your hand above the coals for about 3-5 seconds. That how you know they’re ready.
  • Place your skewers on the bbq a cook them for 4-8 min rotating every so often. Remove them once they have a nice char all around and the internal temp is 150 degrees.
  • On a flat surface lay down 1 large tortilla and sprinkle it with 1 cup of cheese. Lay a skewer on the top 1/3 of the tortilla and pull the skewer out leaving the meat on the cheese. Roll the tortilla tightly around the meat similar to a taquito keeping the seam side down. Cut the queso roll into 6-7 pieces about 1.5” thick. trim off the ends off roll that don’t have meat in them. Now take the rolls and place them back on the skewer piercing through middle of the roll through the seam of the tortilla so it stays together. You should be able to see the meat cheese and tortilla like a pinwheel on the skewer. Repeat with remaining skewers.
  • Place the 4 skewers back on the bbq for about 1-2 min per side or until the tortilla and cheese start to get crispy.
  • Remove the skewers and Place the rolls on a bed of pico de gallo and top with guacamole. Enjoy!

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Ara Zada

Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour.

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