Barbecue meets Tex-Mex in these ready-in-a-flash sandwiches featuring turkey meatballs slathered with fiery barbecue sauce and topped with melty cheese.
- 1 c barbecue sauce
- 2 canned chipotle peppers in adobo sauce, chopped, + 2 tbsp. adobo sauce
- 1 lb ground turkey
- 1/4 c Italian-style dry breadcrumbs
- 1 egg
- 2 scallions, chopped
- 1/4 c + 1 tbsp. chopped fresh cilantro
- 2 9-inch hero rolls
- 1 c shredded Colby Jack cheese
Heat oven to 425 degrees Fahrenheit. Coat large rimmed baking sheet with cooking spray. In microwave-safe bowl, combine barbecue sauce, peppers and adobo sauce; reserve. In separate bowl, combine turkey, 1⁄4 cup reserved sauce mixture, breadcrumbs, egg, scallions, and 1⁄4 cup cilantro. Shape into 12 meatballs. Transfer to baking sheet. Bake 15 minutes or until no longer pink in centers, turning halfway through cooking time.
Microwave remaining sauce mixture in 20-second intervals until hot. Reserve 1⁄3 cup. Toss meatballs with remaining sauce. Place roll bottoms cut sides up on baking sheet; top with meatballs, reserved sauce and 1⁄2 cup cheese. Sprinkle remaining cheese on cut sides of roll tops. Bake 2 to 3 minutes or until cheese melts. Sprinkle with remaining chopped cilantro; cover with roll tops. Cut each sandwich in half to serve.