Southwestern Chicken-And-Corn Cakes With Avocado Cream

To make ahead, cook corn cakes, and let cool. Freeze up to 1 month. Remove from freezer, and place on a baking sheet. Bake at 350° for 25 to 30 mnutes.

Yield:

5 main dish servings or 10 appetizer servings

Recipe from


Ingredients

1 (12-ounce) package STOUFFER'S Corn Soufflé
3 cups finely chopped cooked chicken
1 (4.5-ounce) can chopped green chiles
1 (7-ounce) jar roasted red bell peppers, drained and chopped
7 green onions, chopped
1 1/2 teaspoons chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups fine, dry breadcrumbs, divided
3/4 cup sour cream
1 (6-ounce) package frozen avocado dip, thawed
1/4 cup vegetable oil
Garnishes: chile peppers, fresh cilantro sprigs

Preparation

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

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

Combine sour cream and avocado dip; set mixture aside.

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

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. Drain on paper towels. Repeat procedure with remaining oil and cakes. Serve with avocado cream. Garnish, if desired.

Note:

September 1997