How to Recipes | Southwestern Chicken and Corn Cakes Recipe

Recipe to make southwestern chicken and corn cakes. This is an easy recipe to cook southwestern chicken and corn cakes. Prepare and serve southwestern chicken and corn cakes for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.

Things You'll Need

• 1 (12 Oz) pkg Stouffer's Corn Souffle
• 3 cups finely chopped cooked chicken
• 1 (4.5-oz) can chopped green chilies
• 1 (7-oz) jar roasted red bell peppers, drained and chopped OR Can use a fresh red bell pepper, diced, instead
• 7 green onions, chopped
• 1 ½ teaspoons chili powder
• 1/8 tsp each salt and pepper
• 2 cups fine, dry breadcrumbs, divided
• ¾ cup sour cream
• 1 (6-oz) pkg frozen avocado dip, thawed
• ¼ cup vegetable oil

Instructions

1. Step one in cooking your Southwestern chicken and corn cakes with this recipe is to thaw corn soufflé (either in microwave @ 50% power or just set out on counter for 2 hours).

2. Step two in cooking your Southwestern chicken and corn cakes with easy recipes like this one, is to combine corn soufflé with chicken, green chilies, red bell pepper, green onions, chili powder, and salt and pepper in a large bowl; stir in ½ cup bread crumbs.

3. COVER AND CHILL 1 HOUR OR OVERNIGHT.

4. Combine sour cream and avocado dip (I usually just use the avocado dip without the sour cream).

5. Shape corn mixture into 10 patties, and coat with remaining 1 ½ cups breadcrumbs.

6. The final step to make Southwestern chicken and corn cakes with this recipe is to cook patties in a large skillet in vegetable oil over medium-high heat 3 to 4 minutes on each side or until cakes are golden brown. Drain on paper towels. Serve with avocado cream.