Southwest Cheesy Chorizo Sub
with Roasted Peppers
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Chorizo, sans boyau
2 pièce(s)
Pain à sandwich
(Contient Blé, Orge Peut contenir Noix de Grenoble, Blé, Orge, Avoine, Seigle, Sésame, Soya, Triticale)
2 cs
Mélange d'épices Sud-Ouest
(Peut contenir Arachides, Sulfites, Sésame, Triticale, Lait, Noix, Moutarde, Blé, Soya)
2 cs
Sauce ranch
(Contient Oeuf, Lait, Soya Peut contenir Blé, Poisson, Lait, Soya, Sulfites, Moutarde, Oeuf, Sésame, Noix)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
¼ tasse(s)
Chapelure panko
(Contient Gluten, Blé Peut contenir Lait, Arachides, Sésame, Soya, Sulfites, Noix, Blé, Gluten)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
1 pièce(s)
Poivron
1 pièce(s)
Oignon rouge
½ tasse(s)
Monterey Jack, râpé
(Contient Lait)
56 g
Mélange printanier
Informations nutritionnelles
Instructions
- Line a baking sheet with parchment paper.
- Add pork, panko, half the Southwest Spice Blend and 1/4 tsp garlic salt to a large bowl. Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
- Arrange meatballs on the prepared baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, pat potatoes dry with paper towels.
- Add potatoes, remaining Southwest Spice Blend and 1 tbsp oil to another parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast on the bottom of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
- Meanwhile, on a clean surface, core, then cut peppers into 1/4-inch slices.
- Peel, then cut half the onion into 1/4-inch slices. (Use whole onion for 4 ppl.)
- Halve buns.
- Heat a large non-stick pan. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions.
- Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
- Remove the pan from heat.
- Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom bun.
- Toast buns in the top of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Meanwhile, stir together ranch dressing and chipotle sauce in a small bowl.
- Divide meatballs and veggies between buns.
- Top with half the chipotle ranch sauce.
- Divide meatball sandwiches and roasted potatoes between plates.
- Serve remaining chipotle ranch on the side for dipping.