1 3 1/2 to 4 pound rotisserie chicken (I use 1 lb shredded chicken)
1 T chopped canned chipotle chilies in adobo sauce
3 T lime juice
1 T salt
1 small red onion, thinly sliced
4 Roma tomatoes, diced
1/3 cup fresh cilantro (I use dried)
1/2 cup flour
1/2 cup yellow cornmeal
1/2 t baking powder
1/4 t black pepper
4 large eggs
1 cup part-skim ricotta (I've used cottage cheese as well)
10 oz corn
2 t canola oil
1/2 cup sour cream (optional)
1. Shred chicken and combine with chipotle, lime juice, 1/4 t salt, onion, tomatoes, and cilantro; set aside.
2. Wisk flour, cornmeal, baking powder, pepper, and remaining salt.
3. Stir in eggs and ricotta until it's not lumpy. Fold in corn.
4. Heat oil in nonstick skillet over medium heat. For each corn cake spoon about 1/4 cup batter into skillet. Cook 2-3 minutes on first side, 1 minute on the second.
5. Top cakes with chicken and serve with sour cream. Makes about 10 corn cakes with plenty of chicken to top.
Wish I had a picture. It looks kind of high class... Next one will be vegetarian!
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2 comments:
This sounds really good, but kind of hard...is it hard?
It sounds hard but is really easy actually. It's like pancakes and a little chicken... instead of the chipotle whatever I use a boullion for it I found in the hispanic section at wal-mart. that makes it a little easier.
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