Cheesy Green Chile Pancakes
Looking for a different accompaniment for your next meal? These Mexican style pancakes go with almost any entrée. Or serve a short stack with sour cream for a light lunch.
2 large eggs, separated and yolks slightly beaten
4 teaspoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried oregano leaves, crushed
1 (7-ounce) can ORTEGA® Diced Green Chiles
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup green onion, finely chopped
1/3 cup celery, finely chopped
3 tablespoons sweet red bell pepper, finely chopped
- Beat egg whites till firm.
- Combine egg yolks, flour, salt and oregano in medium bowl. Fold in egg whites, chiles, cheddar cheese, Monterey Jack cheese, green onions, celery and bell pepper.
- Coat bottom of medium skillet with oil; heat over medium heat until oil is hot.
- Drop 1/4 cup batter into skillet; cook until golden brown on bottom. Turn over; cook until underside is golden brown and pancake is cooked through. Serve with sour cream; if desired.
Makes 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.