Chipotle Chicken Cakes With Ranch Salsa Drizzle Rsc Recipes

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CHICKEN CAKES WITH CHIPOTLE MAYO



Chicken Cakes With Chipotle Mayo image

I got this from the Costco cookbook and it was become a family favorite. You can use a cooked rotisserie chicken. I have also used canned chopped chipotle peppers instead of the powder with good success. If you want to use this as an appetizer just make 24-36 little cakes.

Provided by Samantha in Ut

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs chicken breasts, boneless and skinless
1/4 cup flour
2 eggs, lightly beaten
1 cup panko breadcrumbs, divided
2 tablespoons olive oil
1/2 cup shallot, minced
2 tablespoons jalapeno jelly, melted cooled
2 tablespoons fresh cilantro, minced
chipotle mayonnaise
1 cup mayonnaise
1 tablespoon lime juice
2 teaspoons shallots, minced
1 teaspoon garlic, minced
1 teaspoon chipotle chili pepper
salt and pepper

Steps:

  • Put chicken in saucepan and cover with water. Bring to a boil, cover and then simmer 12-15 minutes or until no longer pink. Drain, cool, chop. You will need about 3 cups.
  • Combine ingredients for Chipotle Mayonnaise in a small bowl. Reserve 6 T for preparing chicken cakes. Refrigerate remainder to serve with cakes.
  • Mix chicken cake ingredients: reserved chicken, 1/2 c panko, 1/2 c minced shallot, 1 egg, 2 T jalapeno jelly, 2 T cilantro, salt and pepper to taste. Divide into twelve 1/4 c portions or 1-2 T for appetizers.
  • Place flour, 1 egg, and 1/2 panko in separate shallow dishes. Lightly coat both sides of each cake with flour, egg then panko.
  • Heat oil in a skillet. Cook cakes until golden brown about 3 minutes per side, drain. Serve with mayo.

CHIPOTLE RANCH CHICKEN TACOS



Chipotle Ranch Chicken Tacos image

Chop, chop...or not. These tacos are easy on the cook with ready-to-use produce, pico, dressing and cheese. Thinly slice the radishes and hot peppers, and your fiesta is ready. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

2 cups shredded rotisserie chicken
2 cups frozen corn, thawed
1/4 cup pico de gallo
8 taco shells, warmed
1 cup shredded Monterey Jack cheese
1 cup coleslaw mix
6 radishes, thinly sliced
1/2 cup chipotle ranch salad dressing
3 jalapeno peppers, seeded and thinly sliced

Steps:

  • Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through., Spoon chicken mixture into taco shells. Top with remaining ingredients.

Nutrition Facts :

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