Chicken Taco Meatballs with Queso Blanco Dip
Chicken Taco Cocktail Meatballs with Queso Blanco are the perfect appetizer for the big game this weekend. The meatballs are light, the queso is not and together they are an irresistible combo for today’s Taco Tuesday recipe!
I put out on Facebook last week whether you wanted to see mini tacos, loaded taco nachos or taco meatballs for this weeks recipe. As you can see, taco meatballs won out. Don’t worry if you wanted the other, they’ll make an appearance at some point! With the big game this weekend, I had party food on the brain and to me nothing is better than Mexican inspired nibbles.
What is it about bite sized foods? I have such a tough time resisting anything on a toothpick. Unless it’s made with anything fishy, then I’ll gladly pass it up. (Fish + toothpick = no way Jose) but I digress. Whenever I cater or entertain, it’s always the appetizer and cocktail parties that are the most successful. So I know I’m not alone when I profess my love for nibble-y food. You can spread the love around the table when food is bite sized, getting a taste of all the offerings without over eating. These meatballs are pretty darn good on their own and if you’re still on that New Years resolution of eating lighter, have a few meatballs and skip the queso. BUT, if you’re like me and totally prepared to go for it this weekend, have the queso!
Taco Meatballs could have taken just about any direction. Chorizo, ground beef, something spicy, in a taco, on their own….the possibilities were almost too much for me to narrow it down. (Be prepared to see more taco meatball creations in the upcoming months!) I decided on chicken meatballs for no other reason than I had some frozen ground chicken breast in the freezer that needed to be used up. I don’t usually buy American Cheese (read: never) but after seeing this queso recipe from Barefeet Kitchen last week, I couldn’t get it out of my mind. It’s indulgent, oozy, melty, cheesy, bad-for-you goodness. (Sometimes you gotta just go for it.) Isn’t part of the whole Super Bowl experience eating bad-for-us food while laying on the couch, pretending to watch the game anyway? I don’t see anyone posting “fat free, low cal” Super Bowl food, you know? It’s one day. Indulge a little and then get back after it on Monday.
I have zero emotion vested in this years game. I truly don’t care which team wins and with no plans to attend any parties, I won’t have any money on the line either. I’ll be splitting my focus between the game and the gigantic pile of food magazines that I plan on having stacked next to me on the couch. I have a gazillon food magazines that I’ve collected over last few years. I’m notorious for earmarking pages when a recipe speaks to me and then putting into a basket only to forget about it. I’ve slowly been going back through the old magazines, ripping out the pages I want and then recycling the leftovers. I’m hoping to finish up this weekend to clear up the clutter that’s been sitting by my bed for way too long. I’m looking forward to cozying up on the couch in front of the fire and hoping for a decent game and good food!
Do you have plans this weekend? Who are you rooting for? What are you making? Tell me, tell me!!!Print
- 1 lb ground chicken breast
- 1/3 cup your favorite chili verde salsa (I like Trader Joes brand)
- 1 egg, beaten
- 1/4 cup bread crumbs
- 2 tablespoons corn meal
- 3 tablespoons chopped, fresh cilantro
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 tablespoon oil
- 8 oz white american cheese, cut into 1/2-inch cubes
- 2 tablespoons chopped green chills
- 2 tablespoons pickled jalapeño slices, diced
- 1/4 teaspoon ground cumin
- 1/2– 1 teaspoon hot sauce, optional (I use the green Tabasco)
- 1/4 cup water
- 1/4 cup milk
- In a large bowl, combine all the ingredients except the oil. Wearing plastic gloves, combine the mixture until thoroughly combined taking care not to over mix.
- Divide the mixture into 24 meatballs.
- Heat the oil in a large sauté pan over medium heat. Add the meatballs to the hot pan and cook, rotating every 2-3 minutes until throughly cooked through. Remove from heat and prepare the queso.
- In a small sauce pan, combine all the ingredients for queso and cook on medium-low for 7-8 minutes until cheese is melted and ingredients are incorporated.
- Serve meatballs with toothpicks and queso on the side for dipping.