Kick Off Game Day With Carla Halls Easy Chicken Tortilla Meatballs Recipes

KICK OFF GAME DAY WITH CARLA HALL'S EASY CHICKEN TORTILLA MEATBALLS

Steps:

• For the Spicy Ketchup, combine the ketchup, green chile hot sauce, brown sugar, cumin, Worcestershire, and ¼ cup water in a small pot
• Heat through
• Set aside
• For the meatballs, in a large bowl, combine milk, egg, tortilla chips, garlic, parsley, onion and spices
• Let stand 5 minutes
• Add the ground chicken, then gently combine with a rubber spatula until thoroughly combined, being careful not to overmix
• Form mixture into 1-inch meatballs and arrange on baking sheets
• Refrigerate for at least 30 minutes to firm up
• Preheat oven to 350˚F
• Remove meatballs from the refrigerator
• Heat a large skillet with olive or vegetable oil
• Sear the meatballs until golden brown on all sides
• Transfer to an oven-proof dish
• Spoon the Spicy Ketchup over the seared meatballs and finish in the oven until cooked through, about 5 minutes
• Meanwhile, make the slaw: In a large bowl, whisk the vinegar, salt, sugar, and pepper until the sugar dissolves
• Add the cabbage, onion, carrot, jalapeno, and oregano and toss to combine
• Top the meatballs with scallions and cotija
• Serve with the slaw and corn tortillas

MEATBALLS WITH JAMAICAN-STYLE CURRY

Steps:

• Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
• Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
• Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
• Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.

CHICKEN ENCHILADAS ROJAS WITH OREGANO GUACAMOLE AND CREMA

Steps:

• For the filling: Preheat the oven to 400 degrees F.
• Heat 2 tablespoons olive oil in a large, high-sided saute pan. Drizzle the chicken with olive oil and sprinkle with salt and pepper. Add the chicken to the pan and sear on both sides until golden brown, 5 to 7 minutes. Transfer the chicken to a sheet tray and place into the oven. Bake until a thermometer inserted into the center of a chicken thigh registers 165 degrees F, about 10 minutes. Rest the chicken for 10 minutes. Shred the chicken with two forks and set aside.
• For the chile sauce: In a medium saucepan, heat the chiles over medium heat, turning, until toasted and fragrant, 2 minutes. Remove from the pan and discard the stems and the seeds. Set aside the pan for later. Add the toasted chiles, onion, garlic, canned tomatoes, vinegar, cumin, oregano, salt, sugar and 1 cup water to a blender. Puree until smooth, then pour through a fine-mesh strainer.
• Add 2 tablespoons olive oil to the saucepan and heat over medium heat. Add the strained chile sauce and cook, stirring occasionally, until the flavors have melded and the sauce has slightly reduced, 20 minutes.
• Meanwhile, finish the filling: Heat the remaining 1 tablespoon olive oil in a large skillet. Add the onions and peppers and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the shredded chicken and 1/2 cup of the chile sauce and stir to combine. Set aside.
• To assemble: In a medium skillet, heat 1/4 inch olive oil over medium heat until shimmering. Using tongs, dip a tortilla in the hot oil and cook over medium heat, turning once, until pliable, about 10 seconds. Transfer the tortilla to a large plate. Repeat with the remaining tortillas. Spread a thin layer of chile sauce in the bottom of a shallow baking dish. Dip each fried tortilla into the chile sauce, flipping to cover both sides. Repeat with the remaining fried tortillas.
• Fill each dipped tortilla with 1/3 cup of the chicken mixture and roll it up. Place the roll into the baking dish, seam-side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce all over the enchiladas and top with the cheese. Transfer to the oven and bake until the sauce bubbles and the cheese melts, 10 minutes. Garnish with cilantro leaves and scallion greens. Serve with Oregano Guacamole and Crema.
• Place the avocado, scallions, oregano, lime juice and some salt and pepper in a bowl and mash together with a fork or potato masher to desired consistency.
• Whisk together the sour cream, avocado, salt and lime zest in a small bowl until well combined.