Place 3 chicken meatballs in fryer at 350F for 2 minutes and then in a 350F oven for 2 minutes.
Butter the exterior of 1 grilled cheese and place on a flat top or nonstick pan over medium heat and cook until golden brown on both sides. Cut each sandwich into sixths by splitting lengthwise and then into thirds.
While meatballs and sandwich are cooking, place 1 cup kale, 1 cup chickpeas, ½ cup corn, 4 tomato halves, and 6 tbsp vinaigrette into a bowl and toss.
Arrange in a serving bowl and then top with the fanned slices of ½ avocado in the center and the meatballs on the avocado.
Surround the meatballs with the mini mozzarella croutons, 6 slices of Fresno chile and some cilantro leaves.
Top the meatballs with additional Salsa Verde Vinaigrette.
Ingredients
72 ea California Mozzarella-Stuffed Chicken Meatballs
as needed Real California butter, melted
24 ea Mozzarella sandwiches
24 cups kale, cut into 1 in pieces
24 cups chickpeas, cooked, drained
12 cups corn, kernels, grilled
48 ea tomato(es), grape, halved
9 cups Salsa Verde Vinaigrette, (see recipe below)
12 ea avocado, sliced 1/4 in thick
144 slices chile(s), fresno, sliced 1/4 in on bias
1 bunch cilantro, fresh
California Mozzarella-Stuffed Chicken Meatballs
Directions
Blend all the ingredients except mozzarella in a mixer with a paddle for 1 minute or until well blended.
Place meatball mixture into walk-in for 30 minutes to chill before stuffing and shaping.
Portion mix using a #16 scoop onto a sheet pan.
Stuff a piece of mozzarella into the center of each meatball and make sure the cheese is fully covered to prevent leakage.
Cover and refrigerate.
Ingredients
6 lb chicken, ground
2 lbs bacon, finely chopped
8 oz Red Bell Pepper, 1/4 in dice
4 oz onion(s), green, finely chopped
4 oz jalapeño(s), 1/4 in dice
4 oz tomato(es), sun-dried, 1/4 in dice
8 oz Real California Dry Jack cheese
1 oz parsley, finely chopped
1 oz salt
1/2 oz black pepper
1/2 cup water
2 ea egg(s)
1 cup panko breadcrumbs
4 1/2 lbs Real California Milk® Mozzarella Cheese, cut ½ in x 1 in x 1 in (or .33 oz each)
Mini Grilled Cheese Croutons
Directions
Build bread and mozzarella to order or ahead of time.
Cover and refrigerate until service.
Ingredients
48 slices bread, white, crust removed
24 slices Real California Milk® Mozzarella Cheese, 2 mm slices, 3 in x 4 in
Salsa Verde Vinaigrette
Directions
Place water, tomatillos, onion and jalapeño in a small sauce pot and bring to a boil. Simmer for 10 minutes and drain water.
Place cooked tomatillos, onion, jalapeños and all other ingredients except oil into a blender and puree.
While blender is running, slowly add oil in with other ingredients until well-integrated.
