Sara's Nutty Chicken and Cheese Bites
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 236.8
- Total Fat: 14.2 g
- Cholesterol: 52.7 mg
- Sodium: 675.0 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.4 g
- Protein: 16.1 g
View full nutritional breakdown of Sara's Nutty Chicken and Cheese Bites calories by ingredient
Introduction
These spicy meatballs are super tender and delicious. I like to dip then in a little Fage yogurt mixed with dry Ranch dressing mix.I usually double the recipe. I freeze the balls individually and thrown them in a ziploc, pulling out only what I need to cook each time. The balls will defrost fairly quickly. These spicy meatballs are super tender and delicious. I like to dip then in a little Fage yogurt mixed with dry Ranch dressing mix.
I usually double the recipe. I freeze the balls individually and thrown them in a ziploc, pulling out only what I need to cook each time. The balls will defrost fairly quickly.
Number of Servings: 8
Ingredients
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1 pound boneless, skinless chicken thighs
4 garlic cloves
1/2 red bell pepper, finely diced
1 -2 jalapeno peppers, seeded, finely diced
1 teaspoon Southwest Chipolte Seasonings
1 teaspoon fresh ground black pepper
Juice from one lime
1/2 teaspoon salt
1 cup of grated sharp cheddar cheese
1 cup seasoned bread crumbs
1/2 cup toasted pine nuts
Directions
Preheat oven to 400 degrees.
On a thin cooking sheet, spread the pine nut thinly. Place in the hot oven until toasted about 8 minutes, shaking once to keep them from browning too much. Remove from oven and place pine nuts on plate or board, allowing to cool completely.
Place the garlic cloves in a food processor and pulse until finely minced. Add jalapeno peppers and red bell pepper, and pulse until diced. Remove and place mixture in large bowl. Cut sharp cheddar in to chunks and place in food processor. Pulse until shredded. Add cheese to large bowl. Pulse pine nuts in food processor once or twice; just enough to make them chopped. Add pine nuts to large bowl. Place raw chicken thighs in food processor and pulse until completely ground. Combine ground chicken with the lime juice, pine nuts, cheddar cheese, red bell pepper, jalapeno peppers, and all remaining seasonings. Mix well.
Form mixture into ¾ inch balls by rolling between your palms. Roll the formed balls in the prepared bread crumbs. Place chicken balls on cooking sheet or stone, slightly separated. This can be prepared in advance and refrigerated or frozen.
When ready to cook, use broiler on high and place cooking sheet or stone about 4 inches from heat. Broil for 5-7 minutes until golden brown and cooked.
Makes eight 2- 3 ball servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SARA772779.
On a thin cooking sheet, spread the pine nut thinly. Place in the hot oven until toasted about 8 minutes, shaking once to keep them from browning too much. Remove from oven and place pine nuts on plate or board, allowing to cool completely.
Place the garlic cloves in a food processor and pulse until finely minced. Add jalapeno peppers and red bell pepper, and pulse until diced. Remove and place mixture in large bowl. Cut sharp cheddar in to chunks and place in food processor. Pulse until shredded. Add cheese to large bowl. Pulse pine nuts in food processor once or twice; just enough to make them chopped. Add pine nuts to large bowl. Place raw chicken thighs in food processor and pulse until completely ground. Combine ground chicken with the lime juice, pine nuts, cheddar cheese, red bell pepper, jalapeno peppers, and all remaining seasonings. Mix well.
Form mixture into ¾ inch balls by rolling between your palms. Roll the formed balls in the prepared bread crumbs. Place chicken balls on cooking sheet or stone, slightly separated. This can be prepared in advance and refrigerated or frozen.
When ready to cook, use broiler on high and place cooking sheet or stone about 4 inches from heat. Broil for 5-7 minutes until golden brown and cooked.
Makes eight 2- 3 ball servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SARA772779.
Member Ratings For This Recipe
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SNAZZYONE
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DRP1371