Southwestern Chicken & Corn Cakes with Avocado

Ingredients:
  • 1 (12 oz.) package Stouffer's Corn Soufflé
  • 3 cups finely chopped cooked chicken
  • 1 (4 1/2 oz.) can chopped green chiles
  • 1 (7 oz.) jar roasted red bell peppers, chopped
  • 1 bunch green onions, chopped
  • 1 1/2 tsp chili powder
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 cups fine, dry breadcrumbs, divided use
  • 3/4 cup sour cream
  • 1 (6 oz.) package frozen avocado dip, thawed
  • 1/4 cup vegetable oil
corn cakes with avocado
Preparation:

Thaw corn souffle in microwave at MEDIUM 6 to 7 minutes.

Combine sour cream and avocado dip; set aside.

Divide corn mixture into 10 patties, and coat evenly with remaining 1 1/2 cups breadcrumbs.

Cook half of corn cakes in 2 Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Repeat procedure with remaining oil and patties. Serve with avocado cream and salsa. Garnish, if desired.

Southwestern Corn Fritters. Increase corn souffle to 2 (12 oz.) packages; omit chicken. Prepare according to directions, stirring in 1 cup breadcrumbs. Drop into 2-inch-deep hot oil, and fry 4 to 5 minutes or until golden.

Servings: 10
Source:
Submitted by: Recipe Group Member
Date:






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