Quench MagazineTex-Mex Chili Meatballs with Zesty Tomato Salsa | Beans and Grains | Quench Magazine

Ingredients

• 3 tb Vegetable oil
• 1 sm Onion,diced,about 1/2 cup
• 1/2 ts Chili powder
• 1 lb Lean ground beef
• 1 lg Egg
• 1 cn (4 oz) mild green chilies, Drained and chopped
• 1 3/4 c Fresh bread crumbs, about 4 Slices bread
• 1/3 c Shredded Monterey Jack Cheese
• 1/3 c Shredded mild Cheddar Cheese
• 3/4 ts Salt
• 6 Corn tortillas, half 10 oz. Pkg., cut into wedges
• 1 Zesty Tomato Salsa
• Lettuce leaves, optional
• Tomato wedges, optional
• 1 tb Vegetable oil
• 1 Red pepper, cored, seeded And diced (about 2 cups)
• 1 Green bell pepper, cored, Seeded and diced (about 2 Cups)
• 1 md Onion, diced (about 3/4 cup)
• 1 lg Clove garlic,crushed
• 2 lg Ripe tomatoes, diced (about 2 cups)
• 1/2 ts Hot red pepper sauce