Rating: 3.5 stars
47 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 2

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Credit: Kana Okada

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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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.

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  • In a medium bowl, combine the chicken meat, chipotle, juice, ¼ teaspoon of the salt, onion, tomatoes, and cilantro; set aside.

  • In a 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. Spoon in the batter ¼ cup at a time. Cook until golden brown and set on one side, 2 to 3 minutes.

  • Flip the cakes and cook 1 minute more.

  • Divide the cakes among plates and top with the chicken mixture. Serve with the sour cream, if desired.

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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