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Entrees - Maindishes
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Sub
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None
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Servings |
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4
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Preptime |
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35 minutes
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Ingredients |
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1 4 pound rotisserie chicken
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1 T chopped canned chipotle chilies in adobo sauce
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3 T fresh lime juice
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1 tsp kosher salt
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1 small red onion, thinly sliced
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4 roma tomatoes, sliced
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1/3 C fresh cilantro leaves
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1/2 C flour
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1/2 C yellow cornmeal
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1/2 tsp baking powder
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1/4 tsp black pepper
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4 eggs
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1 C ricotta
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10 oz frozen corn, thawed
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2 tsp oil
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Instructions |
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Shred chicken. In a bowl, combine meat, chipotle, lime juice, 1/4 tsp of salt, onion, tomatoes, and cilantro. Set aside.
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In large bowl, whisk flour, cornmeal, baking powder, pepper and remaining salt. Stir in eggs and ricotta until no lumps remain. Fold in corn.
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Heat oil in a large skillet over medium heat. For each corn cake, spoon 1/4 C of batter into skillet and cook until golden brown.
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Divide cakes among plates and top with chicken mixture.
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Originally Submitted
1/20/2008
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0 Out of 5 from
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You can add this Smoky Chicken Corn Cakes recipe to your own private DesktopCookbook.
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