How To make Tex Mex Chili Meatballs with Zesty Tomato Sal

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. -----