Ingredients:
1 bunch fresh cilantro, coarsely chopped
4 green onions, coarsely chopped
2 limes, for juice
1 teaspoon ground cumin
1 teaspoon chipotle (or chili) powder
3 cloves fresh garlic
1/2 cup basil pesto
12 fresh seasoned beef meatballs (about 1 lb)
Nonstick aluminum foil
6 Bakery hoagie rolls
1 cup sour cream
1 cup queso fresco cheese, crumbled
1 cup medium salsa
Prep:
Preheat oven to 425°F. Chop cilantro (1 cup) and green onions (1/2 cup).
Squeeze limes for juice (2 tablespoons).
Steps:
1. Place in food processor bowl (or blender): cilantro, green onions, lime juice, cumin, chili powder, garlic, and basil pesto; process until blended. Reserve 1/4 cup herb mixture for later use, then coat meatballs in remaining herb mixture. Arrange meatballs on foil-lined baking sheet; bake 15–18 minutes and until 160°F.
2. Slice top of hoagie rolls open, then scoop out inside of bread using fingers, leaving the crust intact. Combine reserved herb mixture and sour cream until blended and smooth. Crumble cheese.
3. Place 2 meatballs in each hoagie roll; top evenly with cheese. Bake hoagies 2–3 minutes. Divide salsa and sour cream mixture evenly over each hoagie; serve.
CALORIES (per 1/6 recipe) 500kcal; FAT 29g; SAT FAT 11g; TRANS FAT 0.5g; CHOL 80mg; SODIUM 1380mg; CARB 40g; FIBER 1g; SUGARS 4g; PROTEIN 23g; CALC 20%; IRON 20%
Recipe: Food Truck Puffs
Total Time - 35 minutes (Makes 6 servings)
Ingredients:
1 (20-oz) package frozen sweet potato puffs
Nonstick aluminum foil
1/2 bunch fresh cilantro, coarsely chopped
1 cup queso fresco cheese, crumbled
1 cup mild cheese dip
8 oz fresh tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1/2 cup pickled jalapeño slices, drained (optional)
Steps:
1. Preheat oven to 425°F. Arrange potato puffs on foil-lined baking sheet; bake following package instructions (for crispier potato puffs bake additional 5–10 minutes or until desired doneness).
2. Chop cilantro (1/2 cup); crumble queso fresco. Place cheese dip in microwave-safe bowl; microwave on HIGH for 1–2 minutes or until hot.
3. Top potato puffs with cheese dip, tomato trinity, cilantro, queso fresco, and jalapeños, if using. Serve.
CALORIES (per 1/6 recipe) 280kcal; FAT 13g; SAT FAT 3.5g; TRANS FAT 0g; CHOL 20mg; SODIUM 690mg; CARB 33g; FIBER 1g; SUGARS 11g; PROTEIN 7g; CALC 15%; IRON 6%