Char scallions

Use tongs to char green onion over a medium flame (1 min) and remove. Chop  green onion, discarding ends.


Simmer scallion bbq

Heat a saucepan over medium heat add charred scallions, beef stock, ketchup, apple cider vinegar, cilantro, garlic & brown sugar. Whisk until brown sugar has dissolved. Simmer until thickened (20 min).


Blend sauce

Remove from heat & let cool slightly. Add sauce to a blender & puree until completely combined. Set sauce aside in a bowl.


Mix the meatballs

Preheat oven to 400ºF. In a bowl stir together breadcrumbs & milk until combined & let sit (5 min). In a large mixing bowl combine beef, onions, chilies, breadcrumb mixture, egg, chili powder, garlic powder, onion powder & salt.


Shape the meatballs

Use your hands to combine the mixture without overworking the meat. Use your hands to roll into large meatballs, each should be about the size of a golf ball.


Bake the meatballs

Place on a baking sheet. Bake the meatballs until cooked through & golden brown (~20 min).


Toss in BBQ sauce

Add the sauce to a large mixing bowl & gently roll the meatballs in the BBQ sauce until they are entirely coated. Set aside.


Make the roux

Heat a saucepan over medium heat, add butter & allow to melt. Add flour, whisking to combine. Let roux cook, stirring constantly, until a pale golden brown (~1 min).


Make the queso

Add milk, whisking to combine. Bring mixture to a simmer, then lower heat to medium-low, whisking until sauce thickens (~5 min). Slowly whisk in cheddar cheese & once all has been incorporated stir in the green chilies, tomatoes & cilantro.


Assemble & serve

Add a spoonful of queso to each plate or a serving platter. Top with BBQ meatballs. Spoon addtl. sauce over top & garnish with green onions, cilantro, jalapeño & Fritos®.