Chipotle Chicken Meatballs “Stirfry”

Chipotle Chicken Meatballs “Stirfry”
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4

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About this Recipe



2 cups Jasmin rice
1 1/2 tbsp olive oil
1 Pkg Schneiders® Chipotle Chicken Meatballs
1 each, red and orange bell pepper, seeded and diced
1 tsp garlic
1 cup corn kernels
1 cup canned black beans
2 large avocados, diced
1 3/4 cup salsa
1 cup Monterey jack cheese


COOK the meatballs as directed per package.

IN A LARGE frying pan over medium high heat add the oil. Add the peppers, corn and garlic, cook for 3-5 minutes or until the vegetables begin to soften, add the black beans and cook for another 3 minutes.

ADD the cooked meatballs and salsa to the pan and bring to a quick boil.

SERVE over rice. Garnish with cilantro, avocado and grated cheese.



Garnish with cilantro and peanuts.

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