Tex-mex Chili Meatballs With Zesty Tomato Sal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
1 small: Onion, diced,about 1/2 cup
1/2 tsp: Chili powder,
1 lbs: Lean ground beef,
1 large: Egg,
1 can: , (4 oz) mild green chilies,
Drained and chopped,
1 3/4 cup: Fresh bread crumbs, about 4
Slices bread,
1/3 cup: Shredded Monterey Jack,
Cheese,
1/3 cup: Shredded mild Cheddar,
Cheese,
3/4 tsp: Salt,
6: Corn tortillas, half 10 oz.
Pkg., cut into wedges
1: Zesty Tomato Salsa,
Lettuce leaves, optional
Tomato wedges, optional
ZESTY TOMATO SALSA
1 tbsp: Vegetable oil,
1: Red pepper, cored, seeded
And diced, about 2 cups
1: Green bell pepper, cored,
Seeded and diced, (about 2
Cups),
1 medium: Onion, diced, about 3/4 cup
1 large: Clove garlic, crushed
2 large: Ripe tomatoes, diced, (about
2: cups),
1/2 tsp: Hot red pepper sauce,
Directions:
Heat the oven to 400 degrees.In 12" skillet,over medium high heat,
heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10
minutes,stirring frequently,until onion is tender and coated with
chili powder.Remove onion to large bowl;wipe skillet clean.To bowl
with onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of
cheeses and salt;using hands or wooden spoon,blend well.Shape mixture
into 1 1/4" balls.In skillet over medium-high heat,heat remaining 2
tbsp. oil;add meat mixture;cook 15 minutes,turning frequently,until
well browned on all sides and cooked through.Meanwhile,place tortilla
chips in single layer on jelly-roll pan;bake 10 minutes until crisp
and golden.Prepare Zesty Tomato Salsa.To serve:Spoon meatballs into
center of large serving platter;sprinkle with remaining Monterey Jack
and Cheddar cheese.Arrange tomato wedges and lettuce around meatballs
if desired.Serve with tortilla chips and salsa.Makes 4 servings.
ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium high heat,heat 1
tbsp.vegetable oil; add 1 each red and green bell pepper,cored,seeded
and diced (about 2 cups),1 medium size onion,diced (about 3/4 cup)
and 1 large clove garlic,crushed. Cook about 10 minutes,stirring
frequently,until tender.Stir in 2 large fresh,ripe tomatoes,diced
(about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook 1 minute
longer until heated through. Makes about 1 1/2 cups.
Source from luhu.jp
heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10
minutes,stirring frequently,until onion is tender and coated with
chili powder.Remove onion to large bowl;wipe skillet clean.To bowl
with onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of
cheeses and salt;using hands or wooden spoon,blend well.Shape mixture
into 1 1/4" balls.In skillet over medium-high heat,heat remaining 2
tbsp. oil;add meat mixture;cook 15 minutes,turning frequently,until
well browned on all sides and cooked through.Meanwhile,place tortilla
chips in single layer on jelly-roll pan;bake 10 minutes until crisp
and golden.Prepare Zesty Tomato Salsa.To serve:Spoon meatballs into
center of large serving platter;sprinkle with remaining Monterey Jack
and Cheddar cheese.Arrange tomato wedges and lettuce around meatballs
if desired.Serve with tortilla chips and salsa.Makes 4 servings.
ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium high heat,heat 1
tbsp.vegetable oil; add 1 each red and green bell pepper,cored,seeded
and diced (about 2 cups),1 medium size onion,diced (about 3/4 cup)
and 1 large clove garlic,crushed. Cook about 10 minutes,stirring
frequently,until tender.Stir in 2 large fresh,ripe tomatoes,diced
(about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook 1 minute
longer until heated through. Makes about 1 1/2 cups.
Source from luhu.jp