Mexican Meatloaf Muffins

Ingredients

• For the meatloaf muffins:
• 2 lbs lean ground chicken
• 2 cups seasoned breadcrumbs
• 1 cup roasted chili sauce {below}
• 1 cup shredded cheddar, plus extra for garnish
• 2 eggs
• For the sauce:
• 1 poblano, stem removed
• 2 jalapeno, stem removed
• 2 tomatoes, halved
• 2 cans mild green chili enchilada sauce
• 3 garlic cloves
• salt & pepper
• cilantro
• For the guacamole:
• 4 ripe avocados
• 1 lime
• 1 red onion, fine dice
• 1 large tomato, small dice {optional}
• salt, pepper, garlic powder

Instructions

1. Lets start with the sauce. In a large frying pan, over medium heat, add a drizzle of olive oil. place the poblano and jalapeños into the pan. Roast on each side, set aside.
2. Add the tomatoes and garlic to the same pan and again roast on each side.
3. Place the chilis, tomatoes and garlic into a food processor {to remove some heat just take the seeds and ribs out of the chilis first}. Pulse a few times to begin breaking down. Add in the green chili enchilada sauce, and a couple handfuls of cilantro leaves. Mix until smooth. Season with salt and pepper to taste.
4. Preheat your oven to 375 degrees.
5. In a large bowl mix together the ground chicken, breadcrumb, roasted chili sauce, cheddar and eggs. Season with 1 tsp salt and a 1/4 tsp black pepper.
6. Using a large scoop, portion out the meat mixture into a greased muffin pan. I got 9 large meatloaf muffins.
7. Bake for 20 minutes. Top each with a little shredded cheddar and cook another 2-4 minutes.
8. For the guacamole, mash the avocados in a bowl. Stir in the tomatoes, red onion, lime juice, some salt, garlic powder and chopped cilantro to taste.
9. Serve with additional roasted chili sauce, a dollop of sour cream and a garnish of fresh chopped cilantro. I served the guacamole on the side.