Crema Quesadilla Chicken Meatballs With Creamy Sriracha Dipping Sauce

Written by Published on in Beef Dishes
Jump to Recipe

This chicken meatball Mexican recipe is spicy, cheesy and though browned on stovetop and then placed in the oven to insure doneness, remains moist.

Crema Quesadilla Chicken Meatballs
Medium Hot Creamy Sriracha Dipping Sauce (recipe also included)

Mexican Crema is also used to insure for moist and tender meatballs along with two cheeses. Ground tortilla chips are used in place of breadcrumbs for a little crunch as well as plenty of tasty spices to make this a recipe you will enjoy making over and over.

NOTE: If preferred, ground beef or turkey will also work perfectly.

Print

Crema Quesadilla Chicken Meatballs with Creamy Sriracha Dipping Sauce

Spicy and Cheesy Mexican flavored meatballs filled with crema and two cheeses. A moderately hot sriracha dipping sauce recipe is also included.

Course Dinner
Cuisine American
Keyword chicken meatballs, meatballs, Mexican crema, mexican meatballs, quesadila cheese meatballs
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 Meatballs

Ingredients

  • 1 pound Ground Chicken
  • 1/2 cup Red Onions chopped
  • 2 cloves Garlic chopped or minced
  • 1 tsp Goya Adobo seasoning
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Salt
  • 1/2 tsp White Pepper
  • 1/4 cup Ole Quesadilla Mexican Melting Cheese grated
  • 1/4 cup Monterey Jack shredded
  • 1/4 cup Tortilla Chips (plain or flavored) crushed
  • 3 heaping tbsp Mexican Crema more if preferred or needed
  • Fresh Cilantro, chopped for garnish
  • Olive Oil for frying

For Sriracha Dipping Sauce

  • 1 tbsp Sriracha Sauce more if you prefer more heat
  • 1 oz Cream Cheese softened
  • 2 tbsp Lime Juice
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions

  1. Chop onions and garlic.

  2. Season chicken with spices. Add in cheeses and crushed or ground tortillas chips, and whisk to combine.

  3. Stir in the Mexican crema and mix until ingredients are thoroughly incorporated.

  4. Roll out into 12 meatballs and place on a parchment line or nonstick pan and refrigerate for 30 minutes.

  5. Preheat oven to 350 degrees.

  6. In a large skillet, add olive oil and brown meatballs on all sides for 7 to 10 minutes.

  7. Transfer meatballs back onto to the parchment lined baking sheet and bake for an additional 10 minutes until they are cooked through.

  8. Garnish with chopped cilantro.

For the Sriracha Dipping Sauce

  1. Combine the sriracha sauce and cream cheese to a small sauce pan on medium low heat. Whip or mix until creamy. Then add in the lime juice and remaining ingredients, stirring to combine. Remove from stovetop. NOTE: Add in either a little water or more lime juice if needed to thin out the sauce if it is too thick.

Recipe Notes

Whenever possible use organic ingredients.

Comments are closed.