Southwestern Chicken-And-Corn Cakes With Avocado Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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To make ahead, cook corn cakes, and let cool. Freeze up to 1 month. Remove from freezer, and place on a baking sheet. Bake at 350° for 25 to 30 mnutes. Ingredients:
1 (12-ounce) package stouffer's corn souffl |
3 cups finely chopped cooked chicken |
1 (4.5-ounce) can chopped green chiles |
1 (7-ounce) jar roasted red bell peppers, drained and chopped |
7 green onions, chopped |
1 1/2 teaspoons chili powder |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 cups fine, dry breadcrumbs, divided |
3/4 cup sour cream |
1 (6-ounce) package frozen avocado dip, thawed |
1/4 cup vegetable oil |
garnishes: chile peppers, fresh cilantro sprigs |
Directions:
1. Thaw corn soufflé in microwave at MEDIUM (50% power) 6 to 7 minutes.
2. Combine corn soufflé and next 7 ingredients in a large bowl; stir in 1/2 cup breadcrumbs. Cover and chill 1 hour or overnight.
3. Combine sour cream and avocado dip; set mixture aside.
4. Shape corn mixture into 10 patties, and coat with remaining 1 1/2 cups breadcrumbs.
5. 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 cakes are golden brown. Drain on paper towels. Repeat procedure with remaining oil and cakes. Serve with avocado cream. Garnish, if desired.
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