Chile Corn Pancakes with Salsa
Chile corn pancakes make a wonderful entrée, morning, noon or night, as well as a fabulous side dish for your next Mexican meal.
1 (12-ounce) package frozen corn soufflé, defrosted according to package directions
1 (4-ounce) can 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
Red or green salsa for accompaniment
- Combine corn soufflé, chiles, flour, baking powder, egg and cheese in large bowl; mix well.
- Heat oil in medium skillet until hot.
- 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 batter.
- Serve with salsa.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.