Southwestern Chicken-And-Corn Cakes With Avocado Cream

Name: Southwestern Chicken-And-Corn Cakes With Avocado Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 170 grams package frozen avocado dip, thawed; 128 grams chopped green chiles; 1 sprig Garnishes: chile peppers, fresh cilantro; 2 teaspoons chili powder; 710 milliliters finely chopped cooked chicken; 340 grams package STOUFFERS Corn Soufflé; 473 milliliters fine, dry breadcrumbs, divided; 7 green onions, chopped; 0 teaspoons pepper; 198 grams roasted red bell peppers, drained and chopped; 0 teaspoons salt; 177 milliliters sour cream; 59 milliliters vegetable oil

Southwestern Chicken-And-Corn Cakes With Avocado Cream requires roughly 45 minutes from start to finish. This recipe serves 5. One portion of this dish contains about 31g of protein, 38g of fat, and a total of 658 calories. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up pepper, roasted bell peppers, chili powder, and a few other things to make it today.

Instructions

Thaw corn souffl in microwave at MEDIUM (50% power) 6 to 7 minutes.

Ingredients you will need

Corn

Equipment you will use

Microwave

Combine corn souffl and next 7 ingredients in a large bowl; stir in 1/2 cup breadcrumbs. Cover and chill 1 hour or overnight.

Ingredients you will need

Breadcrumbs

Corn

Equipment you will use

Bowl

Combine sour cream and avocado dip; set mixture aside.

Ingredients you will need

Sour Cream

Avocado

Dip

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

Ingredients you will need

Breadcrumbs

Corn

Cook half of corn cakes in 2 tablespoons hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until cakes are golden brown.

Ingredients you will need

Corn

Cooking Oil