Warm meatballs in 385° oven until they reach an internal temperature of 165°. Reserve warm for service.
In a saucepan over medium heat add heavy cream. Warm for 2-3 minutes. Whisk in cheese to desired thickness. Fold in green chilies, cilantro, and reserve.
Puree marinara and chipotle peppers then pour into sauce pan over medium heat and warm for 2-3 minutes then reserve.
Toss the warmed meatballs in chimichurri sauce.
On a warm plate place a dollop of marinara sauce then top with meatball. Garnish with sliced banana pepper and fried basil leaf.
Place a dollop of queso on plate then top with meatball and garnish with sliced jalapeno pepper.
Place a dollop of chimichurri sauce on plate top with meatball then garnish with a sprinkle of cotija cheese.
Serve and let your customers enjoy.
Ingredients
6 ea. Roma® Beef and Pork Gourmet Meatball 3 oz.
1/2 cup Piancone® Marinara Sauce
1 tsp. Contigo Chipotle pepper
2 ea. Peak Fresh Produce® Basil Leaves, fried for garnish
2 tbsp. Roma® sliced banana peppers, for garnish
4 oz. Contigo® EZ Melt Cheese
(1) 1/2 cup Nature's Best Dairy® Cream, Heavy Whipping
1/2 tsp. Peak Fresh Produce® Cilantro, minced
1/4 cup Contigo® Diced Green Chilies, drained and rinsed
