Title: Meatballs Rellenos
Categories: Ethnic Meat Vegetable
Yield: 1 Servings
| 1 | lb | Ground turkey |
| 1/3 | c | Fine crushed tortilla chips |
| 1 | c | Divided picante sauce |
| 1 | | Egg |
| 1/4 | c | Chopped cilantro divided |
| 1/3 | lb | Monterey jack cheese |
| 1 | | Chopped medium onion |
| 1 | | Minced clove garlic |
| 1 | tb | Vegetable oil |
| 1 | c | Water |
| 1 | cn | (15 1/2-oz) undrained tomatoes |
| 1 | | 4-serving size boil in the bag rice |
| 1/2 | ts | Ground cumin |
| 1 | | Additional picante sauce |
Combine turkey, chips, 1/3 cup picante sauce, egg and 2 tablespoon of the
cilantro, mixing well. Cut cheese into 12 1/2 inch cubes. Divide the turkey
mixture into 12 portions; mold each portion around a cheese cube. Place in
shallow rimmed baking sheet. BAke at 450 degrees until browned, about 15
minutes. While meatballs bake, saute onion and garlic in oil in large
skillet under tender. Add water, tomatoes, rice, remaining 2/3 cup picante
sauce and cumin, bring up to a boil. Simmer uncovered 10-12 minutes.
Transfer meatballs to sauce; cover and heat through. Sprinkle with
remaining 2 tablespoon cilantro. Serve with additional picante sauce.