| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chile Corn Pancakes make a wonderful entrée as well as a fabulous side dish for your next Mexican meal. Serve with a tall glasses of Nestea and a lime wedge.

Chile Corn Pancakes with Salsa

1 (12-ounce) package STOUFFER'S® Corn Soufflé, defrosted according to package directions
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup shredded cheddar cheese
2 tablespoons vegetable oil
1 large egg, slightly beaten
1 cup ORTEGA Salsa - Homestyle Recipe (Mild)

1. Combine corn soufflé, chiles, flour, baking powder, egg and cheese in large bowl; mix well.
2. Heat oil in medium skillet until hot.
3. Pour 1/4 cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown. Repeat with remaining batterl. Serve with salsa.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.