Sunday, March 12, 2017

Party Appetizer~ Chille Relleno Meatballs

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    Lately, I have been brainstorming new & delicious recipes that I can make ahead of time and serve at gatherings in an effort to save me some time on the day of the party. One of my favorites I've made thus far is Chile relleno meatballs. It basically skips all the not-so-good parts of the traditional dish, while adding in some hidden nutrients (via Avocados From Mexico & Oats), all the while retaining all the wonderful flavors you've come to expect from Chiles Rellenos.
    One notable difference in this dish (from the one I grew up eating in Mexico), is that instead of using a tomato-base sauce, I opted for a green one. Mainly, because we've had such an abundance of green chilies & Avocados From Mexico lately, that I was excited to incorporate them into the dish and make it even more unique.

    These turned out so delicious!

    I started by combining ground turkey, oat flour, egg, along with steak seasoning, cumin, oregano, and roasted chiles. Once that was thoroughly mixed, I grabbed a small scoop of the meat mixture and wrapped it around a small piece of mozzarella cheese and placed it in an oven safe dish.
    I smothered them in a homemade tomatillo avocado sauce then baked them at 350° F. for 35 minutes, or until they were super moist, tender and oozing with warm cheese (yum!).
    These were very flavorful on their own, but I also set aside part of the yummy tomatillo avocado sauce I made earlier for dipping the meatballs in.
    1 lb ground turkey
    4 green chiles, charred then diced
    ½ cup ground oats
    1 egg
    1 teaspoon Mexican oregano
    1 teaspoon garlic powder
    ½ teaspoon salt
    ½ teaspoon steak seasoning
    ½ teaspoon cumin
    3 packages of Mozzarella cheese sticks, cut into 1 inch cubes
    For Tomatillo Avocado Sauce
    2 Avocados From Mexico
    7 Tomatillos, peeled, washed and chopped
    1 cup cilantro
    1 Serrano chile
    ¼ cup white onion
    2 limes
    1 teaspoon salt, or to taste
    ¼ teaspoon minced garlic


    Preheat oven to 350°F.
    1.In a mixing bowl combine ground turkey, green chilies, ground oats, egg, oregano, garlic powder, salt and cumin.
    2.Stuff the 1-inch cubes of cheese into the meat mixture, making sure to completely envelop the cheese.  
    3. To make the Tomatillo avocado sauce, simply blend tomatillos, avocados, cilantro, onion, lime juice, garlic and salt, until smooth.
    4. Grease baking dish. Then pour tomatillo avocado sauce over the meatballs and then cover with aluminum foil to seal. Bake for 35 minutes with the last 5 minutes uncovered.
    5. Skewer meatballs and layer with cilantro and avocados and Enjoy!
    As many of you know, I have been trying to eat a more balanced diet in an effort to shed the excess baby-weight and feel fit & healthy again.

    It’s only been a few months since I got serious about getting fit, but I already feel so much more in-control and balanced. One of the things I have been doing to help keep my daily nutrition needs up & boost my energy levels has been incorporating avocados back into my diet. I just adore avocados, and specifically: Avocados From Mexico, they are always fresh, in season and delicious!

    Are you a fan of Avocados From Mexico? Join their Vida Aguacate Club for awesome recipes and updates and visit their site here.