Southwestern Jalapeno Pancake Topped With Chili-Lime Chicken |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this recipe from a local cooking show. It can be an appetizer or a light lunch or dinner. It can be garnished with your favorite fresh tomato salsa and a tequilla spritz, if desired. Ingredients:
1 cup pancake mix |
3/4 cup water |
1/2 cup monterey jack cheese, shredded |
1/2 cup mozzarella cheese, shredded |
2 ounces jalapeno peppers, diced |
4 ounces white corn (canned or frozen or fresh) |
4 tablespoons cooking oil, for griddle |
2 (4 ounce) boneless skinless chicken breasts |
2 teaspoons garlic powder |
2 teaspoons onion powder |
1 teaspoon paprika |
1/2 teaspoon chili powder |
1/2 teaspoon salt |
1 teaspoon ground coriander |
1 lime, juice of |
oil, to coat saute pan |
sour cream, ranch seasoned, with |
1 (1 ounce) package dry ranch dressing mix, for garnish |
nacho cheese sauce, for garnish |
Directions:
1. For pancake, preheat griddle or frying pan to 350 degrees F.
2. In a bowl, combine pancake mix and water.
3. Stir in cheeses and diced peppers and corn kernels.
4. Pour the batter by two heaping tablespoons onto greased hot griddle.
5. Turn pancake when edges are browned and bubbles form on top.
6. Cook until second side is golden brown.
7. For Southwestern Seasoned Chicken, combine all dry ingredients.
8. Dredge the chicken breasts in the mixture, coating both sides.
9. Heat the oil in the saute pan and gently brown the chicken on both sides.
10. Cook for 6-8 minutes until internal temperature is 165 degrees.
11. Drizzle with the lime juice and let chicken rest.
12. Gently pull the chicken apart until it is shredded.
13. Serve on top of the prepared jalapeno pancake, with the salsa on the side.
14. Garnish with ranch seasoned sour cream and nacho cheese sauce.
15. Spritz the salsa and chicken with tequilla before serving.
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