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Smoky Chicken Corn Cakes Recipe

   
 

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     Smoky Chicken Corn Cakes

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   35 minutes

Ingredients
1 4 pound rotisserie chicken
1 T chopped canned chipotle chilies in adobo sauce
3 T fresh lime juice
1 tsp kosher salt
1 small red onion, thinly sliced
4 roma tomatoes, sliced
1/3 C fresh cilantro leaves
1/2 C flour
1/2 C yellow cornmeal
 
1/2 tsp baking powder
1/4 tsp black pepper
4 eggs
1 C ricotta
10 oz frozen corn, thawed
2 tsp oil

Instructions
Shred chicken. In a bowl, combine meat, chipotle, lime juice, 1/4 tsp of salt, onion, tomatoes, and cilantro. Set aside.
In large bowl, whisk flour, cornmeal, baking powder, pepper and remaining salt. Stir in eggs and ricotta until no lumps remain. Fold in corn.
Heat oil in a large skillet over medium heat. For each corn cake, spoon 1/4 C of batter into skillet and cook until golden brown.
Divide cakes among plates and top with chicken mixture.


Originally Submitted
1/20/2008





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