Chile Corn Pancakes make a wonderful entree as well as a fabulous side dish for your next Mexican meal. Serve with a tall glasses of Nestea and a lime wedge.
1 (12 ounce) package STOUFFER’S Corn Souffl, defrosted according to package directions
1 (4 ounce) can ORTEGA Diced Green Chiles
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup shredded cheddar cheese
2 tablespoons vegetable oil
1 large egg, slightly beaten
1 cup ORTEGA Salsa – Homestyle Recipe (Mild)
Combine corn souffl, chiles, flour, baking powder, egg and cheese in large bowl; mix well.
Heat oil in medium skillet until hot.
Pour cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown. Repeat with remaining batterl. Serve with salsa.
Makes 4 servings.