I usually only get two of these when I make a batch because the menfolks love them and eat them all before I can grab one. The spicy and smoky undertones is appealing to my bunch, but you can definitely adjust the spice to fit the needs of your family. We like them as an afternoon snack, but you could certainly serve them for breakfast or lunch.
Ingredients
1 pound ground chicken
2 cups Mexican blend cheese, shredded
2 Tbsp. salsa
1 egg
1/2 cup milk
2 tsp. garlic powder
1 tsp onion powder
1 Tbsp. salt
1/2 tsp. Mexican oregano
1 can chipotle peppers in adobo sauce, chopped
1 heaping Tbsp. minced garlic
Salt and pepper to taste
2-3 Tbsp. almond flour or biscuit mix of your choice
Instructions
Preheat oven to 375 degrees. Place all ingredients in a large bowl and mix well.
Dough should be stiff and dry. Add more almond flour or biscuit mix if it is too sticky.
Form into 1-inch balls and place on a baking sheet sprayed with cooking spray.
Bake for 15-20 minutes, turning once halfway through the time until they form a golden crust. They should be sizzling on the cookie sheet.
2 thoughts to “Southwest Chipotle Chicken Balls”