Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0
Kate Merker
Recipe by Real Simple May 2007

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Credit: Kana Okada

Recipe Summary test

prep:
35 mins
total:
35 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

591 calories; calories from fat 30%; fat 20g; saturated fat 6g; cholesterol 1147mg; sodium 762mg; carbohydrates 43g; fiber 5g; sugars 8g; protein 59g.
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