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