Cantina Chicken Meatballs with Chile Con Queso Bean Dip
The Step Up To The Plate Desert Pepper Blogger Challenge is officially swinging, and I’m thrilled to be a part of this flavorful series! Equipped with a trio of winning Desert Pepper products – a tangy Chile Con Queso, a fiery Cantina Medium Red Salsa, and a sweet and savory Peach Mango Salsa – I’ve crafted a Game Day chicken meatball recipe that's sure to impress.
Cantina Chicken Meatballs with Chile Con Queso Bean and Fresh Mango Salsa scores! A game day dish featuring the versatility of Desert Pepper's Cantina Medium Salsa, Peach Mango Medium Salsa, and Chile Con Queso! Thank you Desert Pepper Trading Company for providing the salsa and Queso dip.
What a flavor-packed home run! Coaching the Desert Pepper Cantina Salsa, Peach Mango Salsa, and Chile Con Queso to play together was a slam dunk. Judges, get ready for a taste sensation that's sure to steal the show!
WHAT IS DESERT PEPPER TRADING COMPANY?
One reason I say YES to sponsored recipe challenges is that I love to read about a food-related company's history and vision!
The Desert Pepper Trading Company, a multi-generational family-run business, began on the border of Texas, Mexico, and New Mexico by selling salsa on the street corner. You gotta read the full story that literally starts with selling homemade chile ristras and chile wreaths to make extra money for dates! A BIG COMPANY featured their wreaths in their Christmas Catalog. Read more about how wreaths became jars of salsa HERE!
“Our flavors come from a sun-swept fusion of the Southwest, the open-air markets of Mexico, and our own kitchens.”
For over 25 years now, the Desert Pepper Trading Company has been crafting and perfecting their salsas, queso, and bean dips. Although their products showcase the flavors of El Paso, Texas, they look forward to expanding to global flavors and new ideas. I can’t wait because I do love the heat of fusion and global flavors.
WHERE TO BUY DESERT PEPPER TRADING COMPANY SALSAS, BEAN DIPS & QUESO
Purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer. I was having so much flavorful fun with Desert Pepper salsa and queso dip that I headed to my local Total Wine & More store, and bought more!
CHICKEN MEATBALLS: NOW THAT’S A WINNING TEAM!
Oh my goodness, I just counted 16 salsas, 2 bean dips, and 2 Queso dips! Some of the standouts that I want to try next are Tequila Salsa, Mild Chunky Salsa, Cantina Medium Green Salsa, and Corn Black Bean Red Pepper Salsa! A local store carries Desert Pepper Black Bean Dip so that’s on the shopping list too along with their White Blanco Medium Dip! Yum!
FIND OUT MORE INFO AND RECIPES!
HOW TO MAKE CANTINA CHICKEN MEATBALLS WITH CHILE CON QUESO BEAN DIP!
STEPS and INGREDIENTS FOR PREPARING CANTINA CHICKEN MEATBALLS
In a medium mixing bowl, combine chicken, butter, Cantina Medium Salsa, cilantro, green onions, salt, granulated garlic, ground coriander, and ground cumin, and lightly mix.
Use a 2 tablespoon scoop or measuring spoon to form 24-30 (2-inch) meatballs.
Cover the meatballs, and refrigerate 10 minutes or until ready to bake.
Bake chicken meatballs in a preheated 400°F oven for 15-18 minutes.
Insert an instant-read thermometer to check for doneness; the meatballs are fully cooked when an instant-read thermometer reads an internal temperature as 165°F.
STEPS and INGREDIENTS FOR PREPARING CHILE CON QUESO DIPS
In a food processor, pulse pinto beans, Peach and Mango Salsa, Chile Con Queso, lime juice, and taco seasoning.
If a food processor is not available, mash ingredients with a vegetable masher.
Heat bean dip in a saucepan, over medium heat, until warm, about 2 minutes. Alternative: The bean dip can be covered in a microwave-safe container, and heated on high on until warm. about 90 seconds.
STEPS and INGREDIENTS FOR PREPARING FRESH MANGO SALSA
In a medium bowl, lightly toss fresh mango, Peach Mango Salsa, green bell pepper, cilantro, green onions, and lime juice. Set aside.
To Assemble: Spread Chile Con Queso Bean Dip on a serving platter, and top with desired amount of Cantina Meatballs. Spoon Fresh Mango over the top of the chicken meatballs, and garnish with cilantro.
Serve with tortilla chips to score a home run!
TEAM DESERT PEPPER CANTINA CHICKEN MEATBALLS FOR THE WIN!
Cantina Chicken Meatballs with Chile Con Queso Bean and Fresh Mango Salsa
Yields: 30 meatballs
Serves: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
For Meatballs
2 pounds ground chicken
1/2 cup grated salted butter
1/4 cup Desert Pepper Cantina Medium Salsa
3 tablespoons chopped cilantro
3 tablespoons chopped green onions
2 teaspoon kosher salt
1 teaspoon granulated garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
For Chile Con Queso Bean Dip:
(Alternative: 2 jars Desert Pepper Black Bean Dip!)
3 cups can pinto beans, drain
3/4 cup Desert Pepper Chile Con Queso Medium
1/4 cup Desert Pepper Peach and Mango Salsa Medium
1 tablespoon lime juice
1 tablespoon taco seasoning or Taco Seasoning recipe below
Salt to taste
For Fresh Mango Salsa:
1 cup chopped mango, fresh or frozen, 1/2-inch cubes
1/2 cup Desert Pepper Peach Mango Salsa Medium
1/4 cup chopped green bell pepper
1/4 cup cilantro leaves
1/4 cup green onions
1/2 tablespoon lime juice
Garnish: Cilantro Leaves
Instructions:
Chicken Meatballs: In a medium mixing bowl, combine chicken, butter, Cantina Medium Salsa, cilantro, green onions, salt, granulated garlic, ground coriander, and ground cumin, and lightly mix. Use a 2 tablespoon scoop or measuring spoon to form 24-30 (2-inch) meatballs. Cover the meatballs, and refrigerate 10 minutes or until ready to bake.
Bake chicken meatballs in a preheated 400°F oven for 15-18 minutes. Insert an instant-read thermometer to check for doneness; the meatballs are fully cooked when an instant-read thermometer reads an internal temperature as 165°F.
Chile Con Queso Bean Dip: In a food processor, pulse pinto beans, Peach and Mango Salsa, Chile Con Queso, lime juice, and taco seasoning. Pour into a microwave safe bowl, and heat for 90 seconds or heat in a saucepan, over medium heat, for 2 minutes or until warm. If a food processor is not available, mash ingredients with a vegetable masher.
Fresh Mango Salsa: In a medium bowl, lightly toss fresh mango, Peach Mango Salsa, green bell pepper, cilantro, green onions, and lime juice. Set aside.
Assemble: Spread Chile Con Queso Bean Dip on a serving platter, and top with desired amount of Cantina Meatballs. Spoon Fresh Mango over the top of the chicken meatballs, and garnish with cilantro. If desired, serve with tortilla chips.
Cooking Notes:3.
1. Homemade Taco Seasoning: Combine 2 teaspoons chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon coriander, 1/4 teaspoon dried oregano and/or onion powder, 1/2 teaspoon each salt or to taste.
2. Keep the food safe gloves on while mixing the ground chicken by hand to prevent stickiness. Change the food safe gloves after mixing the raw ground chicken and continue food preparation.
3. A 16 oz can of pinto beans equals 1 1/2 cups beans. Look for 370 mg sodium or add extra salt to low sodium beans.
4. To form perfectly round meatballs, add 1/2 cup panko crumbs or ground tortilla chips. I prefer to sacrifice shape for a pure chicken meatball without filler.
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