This is a wonderful to serve to your familyand friends.
Recipe: Southwestern Chicken
and Corn Cakes with Avocado Cream
1 (12-ounce) package frozen corn souffl
3 cups finely chopped cooked chicken
1 (4 1/2-ouince) can chopped green chiles
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 bunch green onions, chopped
1 1/2 teaspoons chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups fine, dry breadcrumbs – divided use
3/4 cup sour cream
1 (6-ounce) package frozen avocado dip, thawed (or your favoriterecipe)
1/4 cup vegetable oil
Garnish: chile peppers
Southwestern Corn Fritters (Makes about6 dozen): Increase corn souffle to 2 (12 oz.) packages; omitchicken. Prepare according to directions, stirring in 1 cup breadcrumbs.Drop into 2-inch-deep hot oil, and fry 4 to 5 minutes or untilgolden.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
Patricia JinichIf the Southwestern Chicken
and Corn Cakes with Avocado Cream recipe was useful and interesting, you can share it with your friends or leave a comment.