Mexican Meatloaf Muffins
Total Steps
9
Ingredients
21
Tools Needed
1
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LeMoine Family KitchenIngredients
- 2 pounds lean ground chicken
- 2 cups seasoned breadcrumbs
- 1 cup roasted chili sauce
- 1 cup shredded cheddar
- 2 eggs
- 1 poblano pepper, stem removed
- 2 jalapeño pepper, stem removed
- 2 tomatoes, halved
- 2 cans mild green chili enchilada sauce
- 3 cloves garlic
- salt
- black pepper
- cilantro leaves
- 4 ripe avocados
- 1 lime
- 1 red onion, fine diced
- 1 large tomato, small diced(optional)
- garlic powder
- olive oil
- sour cream
- fresh chopped cilantro
Instructions
Step 1
Lets start with the sauce. In a large frying pan, over medium heat, add a drizzle of olive oil. place the poblano and jalapeños into the pan. Roast on each side, set aside.
Step 2
Add the tomatoes and garlic to the same pan and again roast on each side.
Step 3
Place the chilis, tomatoes and garlic into a food processor {to remove some heat just take the seeds and ribs out of the chilis first}. Pulse a few times to begin breaking down. Add in the green chili enchilada sauce, and a couple handfuls of cilantro leaves. Mix until smooth. Season with salt and pepper to taste.
Step 4
Preheat your oven to 375 degrees.
Step 5
In a large bowl mix together the ground chicken, breadcrumb, roasted chili sauce, cheddar and eggs. Season with 1 tsp salt and a 1/4 tsp black pepper.
Step 6
Using a large scoop, portion out the meat mixture into a greased muffin pan. I got 9 large meatloaf muffins.
Step 7
Bake for 20 minutes. Top each with a little shredded cheddar and cook another 2-4 minutes.
Step 8
For the guacamole, mash the avocados in a bowl. Stir in the tomatoes, red onion, lime juice, some salt, garlic powder and chopped cilantro to taste.
Step 9
Serve with additional roasted chili sauce, a dollop of sour cream and a garnish of fresh chopped cilantro. I served the guacamole on the side.