Chiles Rellenos Meatballs with Tomatillo Sauce

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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Serves: 4

INGREDIENTS
1 lb ground turkey
4 green chiles (or 7 oz can)
½ cup ground oats (or breadcrumbs)
1 egg
1 tsp Mexican oregano
1 tsp garlic powder
½ tsp kosher salt
½ tsp cumin
1 (16 oz) package Pepper Jack cheese Sticks (See Note 1)
2½ cups Tomatillo Sauce or Salsa

INSTRUCTIONS

Preheat oven to 450°F.

In a mixing bowl add the ground turkey, green chiles, ground oats (or bread crumbs), egg, Mexican oregano, garlic powder, salt and cumin. Mix thoroughly with your hands.
Next, cut 4 cheese sticks into 16 cubes, about ½ inch in size. Press each cheese cube into the scoop with turkey mixture and then mold the meat mixture around to completely cover the chile/cheese cube.

Place the meatballs in a greased 9×9″ baking pan. Pour the tomatillo sauce over the meatballs and then cover with aluminium foil to seal. Reduce oven temperature to 350°F and bake for 30 minutes with the last 5 minutes uncovered.

NOTES
1. cut 4 cheese sticks into 16 cubes, about ½ inch in size. Press each cheese cube into the scoop with turkey mixture and then mold the meat mixture around to completely cover the chile/cheese cube. The cheese I get is a 16 oz bag, like string cheese sticks. I like to use Pepper Jack Cheese ones. If you can’t find them, use a block of cheese and cut into ½” cubes. Save remaining cheese sticks for other use.

From keviniscooking.com