Appetizers
Black Bean Albondigas with Hatch Chili Fondue
Ingredients
- 1 ea. Chef's Line® Black Bean Burger
- 2 oz. Hatch Green Chilis (frozen or canned)
- 3 oz. Molly's Kitchen® Beer Cheese Dip
- Egg, beaten
- Flour
- Panko Bread Crumbs
PREPARATION
- Cut black bean burger into three equal pieces. Roll into balls.
- Set up standard breading station that consists of seasoned, all-purpose flour, beaten egg, and panko.
- Dip the meatballs into the breader in that order.
- Drop in fryer and cook 3 minutes or until nicely browned.
For Fondue: Combine the green chilis and cheese sauce, warm gently.
Plate by pooling the cheese sauce on the plate, then arranging the meatballs.
Recipe by Chef Eric Bogardus, Food Fanatics® Chef, Boston, MA
Serves 1