Your family and friends will love these
southwestern chicken and corn cakes served with avocado cream.
Southwestern
Chicken and Corn Cakes with Avocado Cream
- 1 (12-ounce) package frozen
corn soufflé
3 cups finely chopped cooked chicken
1 (4 1/2-ouince) can chopped green chiles
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 bunch green onions, chopped
1 1/2 teaspoons chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups fine, dry breadcrumbs, divided use
3/4 cup sour cream
1 (6-ounce) package frozen avocado dip, thawed (or your favorite
recipe)
1/4 cup vegetable oil
Garnish: chile peppers
- Thaw corn souffle in microwave
at MEDIUM (50% power) 6 to 7 minutes.
- Combine sour cream and
avocado dip; set aside.
- Divide corn mixture into
10 patties, and coat evenly with remaining 1 1/2 cups breadcrumbs.
- Cook half of corn cakes
in 2 tablespoons hot oil in a large skillet over medium-high
heat 3 to 4 minutes on each side or until golden brown. Drain
on paper towels. Repeat procedure with remaining oil and patties.
Serve with avocado cream and salsa. Garnish, if desired.
Makes 10.
Southwestern Corn Fritters
(Makes about 6 dozen): Increase corn souffle to 2 (12 oz.) packages;
omit chicken. Prepare according to directions, stirring in 1
cup breadcrumbs. Drop into 2-inch-deep hot oil, and fry 4 to
5 minutes or until golden.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
