Method

Heat oven to 400°F. 

Heat oil in a medium-large skillet, over medium high heat.  Stir in onion and chili powder.  Cook about 10 minutes,stirring frequently,until onion is tender and coated with chili   powder .Remove to a large bowl and wipe skillet clean.

To bowl with onion,add beef,egg, chilies, bread crumbs,1 tablespoon of each cheese and season with salt.

Using the best tool for making meatballs - clean hands, blend the mixture together without over blending.  Wash meat residue from hands.  Don't dry hands.  With moist hands, shape mixture into 1 1/4" balls.

Heat remaining oil in skillet over medium-high heat.  When hot, but not smoking, put in meatballs and cook about 15  minutes, turning gently to brown all sides and cook meat   through.

Meanwhile, put tortilla chips in single layer on jelly-roll pan, and bake 10 minutes until crisp and golden.

Tomato Salsa:

• 1 tablespoon vegetable oil
• 1 red pepper, cored, seeded and diced (about 2 cups)
• 1 green bell pepper, cored, seeded and diced (about 2 cups)
• 1 medium onion, diced (about 3/4 cup)
• 1 large or 2 small cloves garlic, crushed
• 2 large ripe tomatoes, diced (about 2 cups)
• 1/2 teaspoon hot red pepper sauce

In a 2 qt. saucepan over medium, heat oil until hot, but not smoking.  Add red and green bell  peppers, onion,and garlic. Cook about 10  minutes,stirring frequently, until vegetables are soft, but not browning.  Stir in tomatoes and red pepper sauce.  Cook 1 minute longer until heated through. This will yield about 1 1/2 cups.

To serve: Put meatballs into center of large serving platter.  Sprinkle with remaining cheeses Arrange tomato wedges and lettuce around meatballs. Serve with tortilla chips in a basket and   salsa in  a gravy boat or bowl - with a nice, large spoon.

Serves: 4

Contributor: Pat Ciesla

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