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Main dish

Fajitas in a Grill Basket

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Fajitas in a Grill Basket
Love fajitas, but don't want to deal with multiple skillets and a smoky kitchen? Take it outside! These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess -- plus the grill add a yummy char to everything.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Kosher salt
  • One 1½- to 2-pound skirt steak, sliced into 1-inch strips
  • 3 tablespoons olive oil
  • 3 bell peppers or poblano peppers, sliced into 1-inch strips
  • 1 yellow onion, sliced into rounds
  • 2 chicken breasts (6 to 8 ounces each), sliced into 1-inch strips
  • Ten to twelve 8-inch flour tortillas
Serving suggestions:
  • sour cream, shredded Cheddar, salsa, hot sauce, cilantro, sliced avocado, lime wedges
Instructions
Special equipment: a grill basket
  1. Prepare a grill for medium-high heat.
  2. Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
  3. Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
  4. Divide the meats and vegetables among the tortillas. Serve with desired toppings.

Watch the recipe video here:

What We're Loving: Fajitas in a Grill BasketSave the recipe: https://foodtv.com/2YEHosg.

Posted by Food Network on Tuesday, July 2, 2019

Main dish

Grilled Side of Salmon Stuffed with Creamy Corn and Bacon

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Grilled Side of Salmon Stuffed with Creamy Corn and Bacon
Celebrate the summer season with this grilled side of salmon, perfect for a crowd. Stuffed with creamy sweet corn and slathered with a bright green herb butter, it is as beautiful as it is delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces bacon, cut into ½-inch pieces
  • 1 large shallot, finely chopped
  • 3 cups corn kernels (from about 3 ears of corn)
  • 8 ounces cream cheese, cubed, at room temperature
  • Kosher salt
  • ½ cup firmly packed fresh parsley, cilantro or basil leaves (or a mixture)
  • Zest of 1 lemon, plus lemon wedges, for serving
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • One 3- to 4-pound side of salmon, skin on, pin bones removed
  • Nonstick cooking spray, for the foil
Instructions
Special equipment: butcher's twine; heavy-duty aluminum foil; heatproof gloves
  1. Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve.
  2. Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes.
  3. Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
  4. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  5. Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt.
  6. Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim.
  7. Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.

Watch the recipe video here:

Recipe of the Day: Grilled Side of Salmon Stuffed with Creamy Corn and Bacon??Save the recipe: https://foodtv.com/2WPUWne!

Posted by Food Network on Tuesday, July 2, 2019

Dessert

Campfire Cookies

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Campfire Cookies
What kind of cookie can top a s'more at a cookout? One that is topped with an adorable candy campfire, complete with tiny toasted marshmallows on sticks. Bring a batch of these to your next camp-out -- whether deep in the woods or just in your backyard -- and watch the smiles break out among your troop.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookies:
  • 2½ cups all-purpose flour, plus more for rolling (see Cook's Note)
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine salt
  • ¾ cup superfine sugar
  • 2 sticks (1 cup) unsalted butter, cut into small pieces, at room temperature
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
Royal Icing:
  • One 1-pound box confectioners' sugar
  • 2 tablespoons meringue powder
  • Green gel food coloring
Decorations:
  • Coarsely chopped chocolate-covered almonds, peanuts or malt balls (for the dirt)
  • 54 chewy chocolate candies, such as Tootsie Rolls
  • 10 red gummy bears, snipped into small pieces
  • 10 yellow gummy bears, snipped into small pieces
  • 10 orange gummy bears, snipped into small pieces
  • 10 light pink gummy bears, snipped into small pieces
  • 54 mini marshmallows
  • 54 pretzel sticks
Instructions
For the cookies:
  1. Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about ¼-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
  2. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about ¼-inch thick. Cut out rounds with a 3½-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.
  3. Bake, switching and rotating the pans halfway through, until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
For the royal icing:
  1. Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).
For decorating:
  1. Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.
  2. Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.

Watch the recipe video here:

These Campfire Cookies are ???Save the recipe: https://foodtv.com/2N8Q1dC!

Posted by Food Network on Tuesday, June 25, 2019

Main dish

Breakfast of Champions Sandwich

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Breakfast of Champions Sandwich
Breakfast of Champions Sandwich
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 whole wheat English muffins
  • 1 stick butter
  • 6 thin slices ham
  • 6 medium eggs
  • Salt and ground pepper
  • 6 slices American cheese
Instructions
  1. Separate the halves of the English muffins and spread them with some of the butter. Set them face down on a griddle to lightly brown. Set aside.
  2. Add 1 tablespoon of the butter to a skillet over medium heat. Cut the ham into small circles with a biscuit cutter or ring cutter and quickly brown in the skillet.
  3. In the same skillet (or a separate one if you run out of room), place 6 egg rings into the pan and brush with butter all over the interior of the rings. Crack an egg into each ring. Sprinkle with salt and pepper and cook. Flip the eggs over when the white is 80 percent set, after 3 or 4 minutes, and cook about 30 seconds to 1 minute more.
  4. Lay out the muffins in a row with the bottoms down and the tops ready to go on. Lay a slice of cheese on each. Lay a slice of ham on each. Lay an egg on each. Put the tops on. Immediately wrap them in a foil bag to lock in the heat.

Watch the recipe video here:

https://www.facebook.com/20534666726/posts/10157158071296727/

Dessert

Oreo Bombe

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Oreo Bombe
This impressive cookie bombe is the perfect dessert to make when the last thing you want to do is turn on the oven. The light and fluffy filling has a hefty amount of cream cheese whipped into it, so it mimics cheesecake -- but with half of the work.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound cream cheese, at room temperature
  • 2 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 3 cups heavy cream
  • 106 cream-filled chocolate sandwich cookies (from about three 14.3-ounce packages), such as Oreos
  • 1 cup milk
Instructions
Special equipment: a large bowl that is 10 inches wide at the top, 5½ inches wide at the bottom and 4 inches tall
  1. Line a large glass bowl (10 inches wide at the top, 5½ inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside.
  2. Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside.
  3. Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
  4. Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon ½ cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
  5. Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
  6. When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.

Watch the recipe video here:

Recipe of the Day: Oreo BombeSave the recipe: https://foodtv.com/2R5sB9O!

Posted by Food Network on Saturday, June 22, 2019

Main dish

Creamy Corn and Vegetable Soup

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Creamy Corn and Vegetable Soup
Creamy Corn and Vegetable Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
  • 2 cups nonfat milk
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 2 cups)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 1 medium zucchini, (about ½ pound) diced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 plum tomatoes, seeded and diced
  • ¾ teaspoon salt
  • Freshly ground black pepper
  • ½ cup fresh basil leaves, cut into ribbons
Instructions
  1. Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
  2. Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

Watch the recipe video here:

Ellie Krieger swears by this soup when she's craving something creamy!Save the recipe: https://foodtv.com/2WR52Ad!

Posted by Food Network on Saturday, June 22, 2019

Dessert

Instant Pot Confetti Birthday Cake

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Instant Pot Confetti Birthday Cake
This 'set it and forget it' cake is perfect for the summer months when you don't want to turn the oven on. And if you forget it in the Instant Pot®, it won't burn!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • Nonstick cooking spray
  • 1½ cups cake flour (see Cook's Note)
  • 3 tablespoons rainbow sprinkles, plus more for decorating
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1½ cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • ½ cup sour cream
Buttercream:
  • 4½ cups confectioners' sugar
  • 24 tablespoons (3 sticks) unsalted butter, at room temperature
  • 1 vanilla bean, split
  • 2 to 3 tablespoons heavy cream
Instructions
Special equipment: kitchen twine; a 6- to 8- quart Instant Pot® multi-cooker
  1. For the cake: Coat a 7-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with a parchment, coat the paper.
  2. Whisk together the flour, sprinkles, baking powder, baking soda and salt in a medium bowl to combine.
  3. Beat the butter in a large bowl with an electric mixer until pale yellow, 2 minutes. Add the confectioners' sugar and beat on high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled but will come back together after it has been beaten for 1 or 2 minutes).
  4. With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients.
  5. Scrape the batter into the prepared pan and smooth the top.
  6. Place two 18-inch pieces of twine criss-crossing one another on a clean work surface. Place the cake pan over the twine, then lay a clean dish towel over the top of the cake pan and tuck the ends under. Take the 2 ends of 1 piece of twine and tie them into a tight knot over the top of the cake pan. Repeat with the remaining twine so that you have two twine handles to support and lift the cake.
  7. Set a rack inside the Instant Pot® and add 2 cups water. Using the twine handles, place the cake inside the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 40 minutes (see Cook's Note).
  8. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
  9. Lift the cake out of the pot. Cut the twine and unwrap the cake pan, then transfer to a wire rack. Let the cake cool in the pan, 30 minutes, then invert the cake onto a rack, peel off the parchment and let cool completely.
  10. Invert the cake again so that it is right-side up. Horizontally trim the top dome from the cake with a long serrated knife to create a flat surface. Slice the cake in half horizontally to make 2 layers. (Cake can be baked 1 day ahead.) Wrap tightly in plastic wrap and store at room temperature.
  11. For the buttercream: Beat the confectioners' sugar and butter with an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape in the seeds from the vanilla bean, then add 2 tablespoons cream and continue to beat on high speed for 1 minute more, adding more cream if necessary for a spreadable consistency.
  12. Place 1 cake layer on a cake stand or large plate. Spoon 1½ cups buttercream over the top. Smooth the buttercream to the edge of the cake using an offset spatula or the back of a spoon, creating an even layer. Place another cake layer on top. Spread the remaining buttercream over the top and sides of the cake. Decorate with sprinkles as desired.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.

Watch the recipe video here:

Recipe of the Day: Instant Pot Confetti Birthday Cake?Save the recipe: https://foodtv.com/2XjRA9a!

Posted by Food Network on Sunday, June 2, 2019

Lasagna

BREAKFAST LASAGNA

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BREAKFAST LASAGNA
Sausage and gravy, layered between soft pasta noodles, make for a great breakfast bake.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 2 tablespoons olive oil, for baking dish plus 2 tablespoons
  • 1 onion, diced small
  • 1 pinch chili flakes
  • 1 1⁄2 lbs breakfast sausage, removed from casing
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • 10 large eggs, whisked
  • 2 tablespoons olive oil
  • 1 lb frozen hash browns, browned to cook
  • 10 ounces frozen spinach, thawed and drained
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 12 oven-ready lasagna noodles
  • 3 tablespoons chopped chives
  • kosher salt
  • ground black pepper
Instructions
  1. Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
  2. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
  3. Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
  4. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
  5. To assemble lasagna, spoon ½ cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, ⅓ of the sausage gravy, ½ cup shredded cheddar, ½ cup shredded mozzarella and ⅓ of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, ½ cup shredded cheddar and ½ cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
  6. Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

Watch the recipe video here:

Lasagna for breakfast! And we're not talking leftovers ?Save the Genius Kitchen recipe: https://genius.kitchen/2Yd1D0z!

Posted by Food Network on Thursday, May 30, 2019

Dessert

Strawberry Country Cake

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Strawberry Country Cake
https://www.facebook.com/20534666726/posts/10157089209146727/
Author:
Cuisine: American
Recipe type: Desert
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 extra-large eggs, at room temperature
  • ¾ cup sour cream, at room temperature
  • ½ teaspoon grated lemon zest
  • ½ teaspoon grated orange zest
  • ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • For the filling for each cake:
  • 1 cup (1/2 pint) heavy cream, chilled
  • 3 tablespoons sugar
  • ½ teaspoon pure vanilla extract
  • 1 pint fresh strawberries, hulled and sliced
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
  3. Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
  4. Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
  5. To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with ½ the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Watch the recipe video here:

Recipe of the Day: Ina Garten's Strawberry Country Cake ?Save the recipe: https://foodtv.com/2VUzXjG!

Posted by Food Network on Friday, May 24, 2019

Main dish

TACO MEATBALL BITES

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TACO MEATBALL BITES
These Mexican-inspired meatballs have just the right amount of spice, and can easily be paired with tons of toppings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
MEATBALLS
  • 1 lb ground beef (80/20)
  • 2 tablespoons taco seasoning
  • 1 tablespoon tomato paste
  • 2 tablespoons canned chopped chilies
  • 1 large egg, lightly beaten
  • 1⁄3 cup plain breadcrumbs
  • 2 tablespoons chopped cilantro
TOPPINGS
  • 24 -30 corn, chip scoops
  • cheese, dip (Queso, see recipe below)
  • 1 cup guacamole
  • 1 cup small dice pico de gallo
  • 2 tablespoons finely chopped cilantro
  • 1 cup sour cream
QUESO
  • 1 1⁄2 cups grated cheddar cheese
  • 1 1⁄2 cups grated monterey jack pepper cheese
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 ablespoon canned chopped chile
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl, combine ground beef, taco seasoning, tomato paste, 2 tablespoons chopped chilis, egg, breadcrumbs and chopped cilantro. Form into 2-inch meatballs and place on prepared baking sheet.
  3. Bake for 15-20 minutes until cooked through. Remove and place each meatball in a corn chip scoop. Drizzle with queso, and top with guacamole, pico de gallo and chopped cilantro. Serve with a side of sour cream.
For the Queso:
  1. In a large bowl, toss to combine cheddar cheese, pepper jack cheese and cornstarch. In a medium saucepan, bring milk to a simmer. Whisk in cheeses and chopped chilis. Bring to a simmer to thicken, about 1-2 minutes.

Watch the recipe video here:

THIS is what we're taco-ing about! ?Save the @Genius Kitchen recipe: https://genius.kitchen/2KWFMbc!

Posted by Food Network on Thursday, May 23, 2019