Chile Corn Pancakes With Salsa

Chile Corn Pancakes With Salsa
Makes:
4
Prep Time:
10
minutes
Total Time:
30
minutes
2
Chile Corn Pancakes make a wonderful entrée as well as a fabulous side dish for your next meal. Serve with salsa.

In this recipe:

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Ingredients:

  • 1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
  • 1 can (4 oz.) diced green chiles
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/3 cup shredded cheddar cheese
  • 2 tablespoons oil
  • 1 egg, slightly beaten
  • 1 cup mild salsa

Directions:

COMBINE corn soufflé, chiles, flour, baking powder, egg and cheese in large bowl; mix well.

HEAT oil in medium skillet until hot.

POUR ¼ cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown. Repeat with remaining batter. Serve with salsa.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chile Corn Pancakes With Salsa

    Ingredients

    • 1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
    • 1 can (4 oz.) diced green chiles
    • 1/3 cup flour
    • 1/2 teaspoon baking powder
    • 1/3 cup shredded cheddar cheese
    • 2 tablespoons oil
    • 1 egg, slightly beaten
    • 1 cup mild salsa

     

    Directions

    COMBINE corn soufflé, chiles, flour, baking powder, egg and cheese in large bowl; mix well.

    HEAT oil in medium skillet until hot.

    POUR ¼ cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown. Repeat with remaining batter. Serve with salsa.

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