Ingredients

• 1 bunch fresh cilantro
• 4 green onions
• 2 limes, for juice
• 1 teaspoon ground cumin
• 1 teaspoon chipotle (or chili) powder
• 3 cloves garlic
• ½ cup basil pesto
• 12 fresh seasoned beef meatballs (about 1 lb)
• Nonstick aluminum foil
• 6 bakery hoagie rolls
• 1 cup sour cream
• 1 cup queso fresco cheese
• 1 cup medium salsa

Prep

• Preheat oven to 425°F. Chop cilantro (1 cup) and green onions (½ cup).
• Squeeze limes for juice (2 tablespoons).

Steps

1. Place in food processor bowl (or blender): cilantro, green onions, lime juice, cumin, chipotle powder, garlic, and pesto; process until blended. Reserve ¼ cup mixture for later use, then coat meatballs in remaining herb mixture (wash hands). Line baking sheet with foil. Arrange meatballs on baking sheet; bake 15–18 minutes and until 160°F.
2. Slice tops of hoagie rolls open, then scoop out insides using fingers, leaving the crust intact. Combine reserved herb mixture and sour cream until blended and smooth. Crumble cheese.
3. Place 2 meatballs in each roll; top evenly with cheese. Bake hoagies 2–3 minutes. Top each hoagie evenly with salsa and sour cream mixture; serve.

Ingredients

• 1 (20-oz) package frozen sweet potato puffs
• Nonstick aluminum foil
• ½ bunch fresh cilantro, coarsely chopped
• 1 cup queso fresco cheese, crumbled
• 1 cup mild cheese dip
• 8 oz fresh tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
• ½ cup pickled jalapeño slices, drained (optional)

Steps

1. Preheat oven to 425°F. Arrange potato puffs on foil-lined baking sheet; bake following package instructions (for crispier potato puffs, bake additional 5–10 minutes or until desired doneness).
2. Chop cilantro (½ cup); crumble queso fresco. Place cheese dip in microwave-safe bowl; microwave on HIGH for 1–2 minutes or until hot.
3. Top potato puffs with cheese dip, tomato trinity, cilantro, queso fresco, and jalapeños, if using. Serve.