Smoky Chicken Corn Cakes
You can never have too many side dish recipes, so give Smoky Chicken Corn Cakes a try. One serving contains 1281 calories, 115g of protein, and 66g of fat. This recipe serves 4. Head to the store and pick up cornmeal, canolan oil, chipotle chilies in adobo sauce, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes.
Instructions
Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more. Divide the cakes among individual plates and top with the chicken mixture.
Serve with sour cream, if desired. Tip: Turn down the heat in this dish by reducing the chopped chipotle by half or dropping it entirely and using just 1 tablespoon of the adobo sauce.