Crispy-fried chicken and corn cakes served with a mild green chile and cheese sauce.

Chicken Fritters with Chile Cheese Sauce

1 (15 1/4-ounce) can whole kernel corn, drained

1 cup finely diced cooked chicken

1 large egg, lightly beaten

1/2 cup milk

2 tablespoons butter, melted

1/2 teaspoon salt

1/8 teaspoon pepper

1 3/4 cups all-purpose flour

1 teaspoon baking powder

Vegetable oil of frying

 

Chile Cheese Sauce:

1/3 cup butter

1/4 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1 (4-ounce) can diced green chiles

1 cup milk

1 cup shredded cheddar cheese

1. Place corn in a bowl and lightly crush kernels with a fork. Stir in chicken, egg, milk, butter, salt and pepper.
2. Combine flour and baking powder; stir into the corn mixture just until combined.
3. In a deep fryer or skillet, heat 2 inches of oil to 375°F (190°C).
4. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm.
5. For Chile Cheese Sauce: In a saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper, garlic powder and cumin until smooth. Add chiles. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat, stir in cheese until smooth.

Serves 6.