Chipotle-Chicken Meatball Tacos with Rice

I got this recipe from Rachel Ray's magazine and it was awesome! I love using ground chicken. I served the tacos with Rice a Roni Mexican Rice. The tacos were topped with Queso Fresco a mexican cheese found in the International section of the grocery store. As a note, leftover chipotle chilies will last for months in the refrigerator. Use them to season mac ’n’ cheese, scrambled eggs, baked potatoes or salsa.

INGREDIENTS

1/3 cup plain breadcrumbs

4 slices bacon, chopped

1/2 cup finely chopped onion

3 cloves garlic, finely chopped

1 tsp. finely chopped chipotle chilies in adobo sauce

1 lb. ground chicken

1/2 cup chopped cilantro

Salt and pepper

1 package (16 oz.) frozen corn, thawed

8 oz. cabbage, thinly shredded

8 flour tortillas (7-inch), warmed

DIRECTIONS:

1. Preheat the broiler. In a large bowl, combine the breadcrumbs with 1/3 cup water. In a large skillet, cook the bacon over medium heat. Transfer to a plate; pour all but 2 tsp. fat into a bowl. Add the onion to the skillet and cook over medium heat until softened, about 5 minutes. Stir in three-quarters of the garlic, the chilies and 2 tbsp. water, scraping up any browned bits; add to the breadcrumbs and let cool slightly.

2. Add the chicken, bacon and 1/4 cup cilantro to the breadcrumb mixture; season with salt and pepper. Form the mixture into 32 meatballs. Broil the meatballs, turning once, until just cooked through, about 12 minutes.

3. Meanwhile, in a large skillet, heat the reserved bacon fat over medium-high heat. Add the corn and cook undisturbed until it begins to brown, about 5 minutes. Stir in the cabbage and remaining garlic and cook, stirring, until the cabbage just begins to wilt, about 3 minutes. Stir in the remaining 1/4 cup cilantro; season with salt and pepper. Serve the meatballs in the tortillas with the cabbage slaw.