Directions:
- Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
- Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more.
- Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1001.65 Kcal (4194 kJ) | ||
| Calories from fat | 606.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.43g | 104% | |
|---|---|---|---|
| Cholesterol | 401.24mg | 134% | |
| Sodium | 1634.32mg | 68% | |
| Potassium | 899.39mg | 19% | |
| Total Carbs | 56.03g | 19% | |
| Sugars | 9.34g | 37% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 44.26g | 89% | |
| Vitamin C | 14.7mg | 25% | |
| Iron | 4.6mg | 25% | |
| Calcium | 349mg | 35% | |
| Amount Per 100 g | |||
| Calories | 219.81 Kcal (920 kJ) | ||
| Calories from fat | 133.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 104% | |
|---|---|---|---|
| Cholesterol | 88.05mg | 134% | |
| Sodium | 358.64mg | 68% | |
| Potassium | 197.37mg | 19% | |
| Total Carbs | 12.3g | 19% | |
| Sugars | 2.05g | 37% | |
| Dietary Fiber | 0.79g | 14% | |
| Protein | 9.71g | 89% | |
| Vitamin C | 3.2mg | 25% | |
| Iron | 1mg | 25% | |
| Calcium | 76.6mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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