Careme

Ingredients

• Better Chicken Ground Chicken, 16 OZ

  16 ounces $6.66
• Bi-color Corn

  2 ears, shucked $0.79
• Organic Zucchini Squash

  1 medium $2.77
• Red Onion

  1/2 medium $1.99
• Roma Tomato

  1 large $2.89
• Cilantro Bunch

  1/3 bunch $1.19
• Lime

  1 $0.69
• Large egg

  1
• Plain breadcrumbs

  1/3 cup
• Ancho chile powder

  2 teaspoons
• Ground cumin

  1 teaspoon
• Dried Mexican oregano

  1 teaspoon
• Garlic

  2 cloves, minced
• Olive oil

  1 tablespoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Corn tortillas

  4 small

Instructions

1. Heat the oven to 450°F and line a rimmed sheet pan. Cut the kernels from the corn, dice the zucchini, finely chop the onion, and reserve 2 tablespoons onion for the salsa.
2. Mix the chicken, egg, breadcrumbs, garlic, 1 1/2 teaspoons ancho chile powder, cumin, oregano, and 1/2 teaspoon salt. Shape into 10 small albóndigas and arrange on one side of the pan.
3. Toss the corn, zucchini, and remaining onion with the olive oil, remaining ancho chile powder, and 1/4 teaspoon salt; spread beside the albóndigas in an even layer.
4. Roast for 16 to 18 minutes, stirring the vegetables halfway through, until lightly charred and the albóndigas reach 165°F internally. Warm the tortillas in foil during the final 5 minutes.
5. Dice the tomato and chop 1/4 cup cilantro. Mix them with the reserved onion, juice from half the lime, and a pinch of salt; cut the remaining lime half into wedges.
6. Rest the albóndigas for 3 minutes, then divide them and the roasted corn-zucchini mixture between two plates. Spoon over the tomato salsa and serve with warm tortillas and lime wedges.