Chile Corn Pancakes With Salsa

Recipe Ingredients

1		Stouffer's corn souffle - (12 oz) - defrosted according
		To package directions
1		Ortega diced green chiles - (4 oz)
1/3 cup	20g / 0.7oz	Flour
1/2 teaspoon	2.5ml	Baking powder
1/3 cup	48g / 1.7oz	Shredded cheddar cheese
2 tablespoons	30ml	Oil
1		Egg - slightly beaten
1 cup	237ml	Ortega salsa - homestyle recipe (mild)

Recipe Instructions

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

Heat oil in medium skillet until hot.

Pour 1/4 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.

This recipe yields 4 servings.

Description:

"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."

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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