Chicken and Chorizo Meatballs

1 cup Sonora Tortillascut and baked matchsticks

1 ¼ cups mild picante saucedivided

5 tbsp thawed orange juice concentratedivided

6 tbsp chopped fresh cilantro leavesdivided

1 large egglightly beaten

1 tsp salt

1 lb ground chicken

6 oz fresh chorizo

1 ¼ cups orange marmalade

½ cup jalapeno pepper jelly

⅔ cup finely chopped peeled mango

⅔ cup pomegranate seedsdivided

Preheat oven to 375°. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes.

Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15x10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes.

Meanwhile, in a small saucepan over medium heat, stir together marmalade, pepper jelly, remaining picante sauce and remaining orange juice concentrate. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in mango, 1 tablespoon cilantro and, if desired, 1/3 cup pomegranate seeds. Pour sauce over meatballs. Serve with remaining cilantro and pomegranate seeds.

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Chicken and Chorizo Meatballs