Southwestern Chicken-And-Corn Cakes With Avocado Cream

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

1. Thaw corn soufflé in microwave at MEDIUM (50% power) 6 to 7 minutes.
2. Combine corn soufflé and next 7 ingredients in a large bowl; stir in 1/2 cup breadcrumbs. Cover and chill 1 hour or overnight.
3. Combine sour cream and avocado dip; set mixture aside.
4. Shape corn mixture into 10 patties, and coat with remaining 1 1/2 cups breadcrumbs.
5. 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.