I have written about fusion before but I feel what we home chefs really attempt to do is merge a classic idea and put in an ethnic spin on it. I know you are about to say that is what fusion is but I am distinguishing that I am not trying to be fancy. I am simply trying a twist on an old recipe into something that I would like even better.
I really like when the cheese is on the inside of creations. Putting it inside ground meat is an obvious. In this case, I spiced up the ground chicken meat – hot Mexican chili powder and filled it a Mexican styled cheese.
- 1 lb ground chicken
- 3/4 cup of bread crumbs
- 2 eggs
- 1 tbsp of Hot Mexican Chili Powder
- Salt & Pepper to taste
- 1/2 block of cheese, diced (I can’t remember what cheese I used but a queso or white cheese is a good compliment)
- 1 – 28 oz can of Diced tomatoes
- 1 tbsp each Oregano & Hot Mexican Chili powder
- 1 tbsp canola oil
- 1/2 yellow onion
- 3 carrots
- 2 stalks of celery
In a bowl, combine all the ingredients and mix well. Roll the ground meat in your hands forming balls just a little larger than golf balls. Take 1 finger and form an indentation in the meat. Insert the cheese and cover with the meat using your thumbs and roll in your hands again to have a good seal all over.
Place on a baking tray and cook in a 325 degree oven for 15 – 20 minutes.
In a saute pan, add the oil and saute the vegetables until softened about 5 minutes. Add the spices and the tomatoes and simmer for 15 – 2 minutes. Add the meatballs to the saute pan and simmer for 30 minutes covered. Enjoy!