Tex-mex Chili Meatballs With Zesty Tomato Sal

Ingredients

60 ml vegetable oil
2 onion
1 gr chili powder
450 gr beef
1 egg
65 gr mild green chilies
190 gr bread crumbs
4 slices bread
40 gr monterey jack
38 gr mild cheddar
2 gr salt
6 corn tortillas
1 zesty tomato salsa lettuce leaves
1 pepper
1 green bell pepper
1 clove garlic
2 ripe tomatoes
2 ml pepper sauce
12 skillet
16 ml vegetable oil
8 gr cheeses
1 1/4 balls
30 ml oil

Instructions

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 litre saucepan over medium high heat,heat 1 tablespoon.vegetable oil; add 1 each red and green bell pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced (about 0.75 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 quarter to half tsp. hot red pepper sauce;cook 1 minute longer until heated through. Makes about 1.5 cups. ----