Ingredients
Meatballs:
- 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
Queso Blanco:
- 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
Instructions
- 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.