Tex Mex Chili Meatballs With Zesty Tomato Salsa

3 tb Vegetable oil

1 sm Onion,diced,about 1/2 cup

1/2 ts Chili powder

1 lb Lean ground beef

1 lg Egg

1 cn (4 oz) mild green chilies,

Drained and chopped 1 3/4 c Fresh bread crumbs, about 4

Slices bread 1/3 c Shredded Monterey Jack

Cheese 1/3 c Shredded mild Cheddar

Cheese 3/4 ts Salt

6 Corn tortillas, half 10 oz.

Pkg., cut into wedges 1 Zesty Tomato Salsa

Lettuce leaves, optional Tomato wedges, optional

-ZESTY TOMATO SALSA

- 1 tb Vegetable oil

1 Red pepper, cored, seeded

And diced (about 2 cups) 1 Green bell pepper, cored,

Seeded and diced (about 2 Cups) 1 md Onion, diced (about 3/4 cup)

1 lg Clove garlic,crushed

2 lg Ripe tomatoes, diced (about

2 cups)

1/2 ts Hot red pepper sauce

Heat the oven to 400 degrees.In 12" skillet,over medium high heat, heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10 minutes,stirring frequently,until onion is tender and coated with chili powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15 minutes,turning frequently,until well browned on all sides and cooked through.Meanwhile,place tortilla chips in single layer on jelly-roll pan;bake 10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To serve:Spoon meatballs into center of large serving platter;sprinkle with remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and lettuce around meatballs if desired.Serve with tortilla chips and salsa.Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium high heat,heat 1 tbsp.vegetable oil; add 1 each red and green bell pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced (about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10 minutes,stirring frequently,until tender.Stir in 2 large fresh,ripe tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook 1 minute longer until heated through. Makes about 1 1/2 cups.