I had these on the brain for a while. Or at least some variation there of. I’m not quite sure what prompted me to finally make these. I think it was the can of chipotles I bought last week and then realized I had at least one other package of them in the freezer? *shrugs*
Lord knows how and why my brain works the way it does…
This is how I intended for them to be eaten, but S wanted sammies instead. Meh. I’m flexible like that…sometimes. I had planned on making these rolls (SRC reveal…check back on the 30th) and having the meatballs as sliders. For some reason, I don’t think he enjoys meatball sliders like I do. Who can resist little tasty bits of meat on bread that are somewhat easy to eat?
The sammies? They weren’t all that easy to eat, but I do like that what roll they were on.
It’s just your basic wheat hoagie roll from WalMart. But there’s something about the crust of the bread that I really like. It’s not like your typical, uber soft hoagie roll. It is on the inside, but the outside has some strength to it. They really did stand up to these messy sammies very well.
And, well, the meatballs were YUM-MY!
All queso-y, cheese-y goodness on top of tasty turkey with chipotles, onions, and spices. #NOMZ! When I set my mind to it, I can really cook up some tasty nibbles. And since these were so easy to put together, and could be easily double, you can serve them at your next Dias de los Muertos or Cinco de Mayo party! *snort*
They were even better for lunch the next day.
You can see the bits of chipotle just floating in the meat. YUM! Yeah, the queso didn’t reheat so well for lunch, but it still was very tasty…and cheese-y. We had left over queso in a bowl to dip our french fries in. *drools*
I can’t really say enough about how much I LOVE Easy Fries. Honestly, 4 minutes in the microwave and you have crispy, tasty, french fries, that are healthier than regular fries!! Right? How can that be?? The packaging has that lining that makes them nice and crispy. And they’re tender on the inside. S insists that I buy 3 now, because one just isn’t enough for him. I can sympathize. They really are excellent and great for a quick weeknight sammy meal like this one.
Okay…enough tater hooring…
- 1 pound ground turkey
- 2 whole chipotle chiles in adobo, diced
- 2 teaspoons garlic salt
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/3 cup onion, grated
- 1 1/2 cups skim milk
- 2 tablespoons all-purpose flour
- 1/4 cup Colby cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/4 cup chunky salsa
- 4 whole hoagie rolls
- 6 ounces Monterey jack cheese, sliced
- Preheat oven to 400.
- Combine first 8 ingredients (turkey through onion) in a medium mixing bowl. Combine until well blended.
- Roll into 1 inch meatballs and place on a baking sheet coated with cooking spray.
- Bake at 400 for 20 minutes, flip the meatballs over, and bake for an additional 15 minutes.
- While the meatballs are cooking, combine the milk and flour in a small saucepan and heat on medium-high heat, stirring occasionally, until thick and bubbly.
- Add salsa and cook until the salsa is heated through.
- Remove the sauce from the heat and add the Colby and Cheddar cheeses. Stir until the cheese is melted.
- Place 4 meatballs on each of 4 hoagie rolls. Top with 1/4 cup of queso and then with 1 1/2 ounces of Monterrey jack cheese.
- Broil 3 to 4 minutes, or until the cheese is melted and bubbly.