**Torta de Albondigas** (Mexican Meatball Subs)

Ingredients

• 1 8 ounce package shredded cabbage with carrot (coleslaw mix)
• 1/4 cup snipped fresh cilantro
• 3 tablespoons mayonnaise
• 2 canned chipotle chile peppers in adobo sauce, finely chopped*
• 1 tablespoon lime juice
• 1 teaspoon adobo sauce from canned chipotle chile peppers in adobo sauce
• 1/8 teaspoon salt
• 8 ounces ground chicken or turkey
• 8 ounces ground pork
• 1/4 cup finely chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon cumin seed, crushed
• 1 teaspoon salt
• 1 tablespoon olive oil
• 4 French-style rolls or hoagie buns, split and toasted
• 4 1-ounce slices Monterey Jack cheese with jalapeno chile peppers
• 1 avocado, halved, seeded, peeled, and thinly sliced

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Directions

1. In a medium bowl stir together cabbage, cilantro, mayonnaise, chipotle chile

   peppers, lime juice, adobo sauce, and salt; set aside.

2. In a large mixing bowl combine the chicken, pork, onion, garlic, cumin seed, and

   1 teaspoon salt. Mix until combined. Form mixture into 1-inch meatballs. In a large

   nonstick skillet heat olive oil over medium heat. Add meatballs and cook until

   browned and cooked through, turning occasionally.

3. Place rolls on a baking sheet; top with cheese and melt under broiler. Arrange

   meatballs on bottom halves of rolls. Top with coleslaw mixture and avocado; add roll tops.

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This Recipe Can Be Seen Here

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For extra flavor, in a bowl combine 1/2 cup mayonnaise or salad dressing, 1/2 cup ketchup, and 1

tablespoon smoked paprika. Drizzle over coleslaw and avocado on rolls.

bon appetit