Enchilada Meatballs with Mexican Cauliflower Rice
2 pounds ground beef pork mix
2 tsp chipotle chile powder
2 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
1 tsp FCC Hatch Spice Blend
1/2 tsp ground coriander
1 tsp hot sauce of your choice
1 cup breadcrumbs
1/2 cup FCC Sun-Dried Chile or Fresh Red Chile (this recipe calls for the whole jar of the sauce you choose)
Mix in a large bowl until ingredients are incorporated well, and form into balls.
Place in a 9x13 casserole pan that’s been sprayed with cooking spray. Pour remaining sun-dried chile or fresh red chile from the jar on top of the meatballs, and cover with foil.
Bake 425° for 30 minutes or until 160° internally.
Remove foil and top with 2 cups of shredded cheese (I used a mix of Oaxaca and cheddar Jack). Bake uncovered for another 10 minutes or until cheese is melted. Serve over the cauliflower rice.
Mexican cauliflower rice:
10oz bag frozen cauliflower rice (I used Green Giant cilantro lime)
One medium yellow onion diced
One seeded and diced jalapeño
2 tbsp olive oil
Two cloves minced garlic
3 tbsp tomato paste
1/2 tsp smoked paprika
1/2 FCC Posole Seasoning
1 tsp cumin
Salt and pepper to taste
Juice of a lime
Fresh cilantro chopped (a couple of tbsp)
Heat oil in a skillet, add onion, and cook till translucent. Add jalapeño and garlic and cook for a couple of minutes. Add tomato paste and seasonings—Cook for a couple of minutes, add the cauliflower rice and sauté until warmed through. I added a bit of broth to just maybe 1/4 -1/2 cup to bring it all together.
Remove from heat and squeeze juice from a lime and garnish with cilantro.
Recipe by Michelle Renee Brown from the Fresh Chile Cookin' group.
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