We liked this recipe so much I made it twice this month. Even the leftovers were fantastic!! The first time I made this I was a little skeptical that it called for chipotle rub THREE times throughout the recipe. Seriously?, 3 times?!? so I thought this was going to be way over seasoned but it is not ... its perfect ... perfect spiciness, perfect textures with the crunchy slaw and soft corn cakes and perfectly seasoned. YUM! "Rajas" means "strips" in Spanish and is typically a mixture of chile and onion strips sauteed together. We used the leftover corn cakes for breakfast in the morning and topped them with eggs sunny-side up (or some of you may say - "dippy eggs"). Enjoy!!!
CHIPOTLE COLE SLAW
4 cups cole slaw mix
1/4 cup ranch salad dressing
1 tbsp chipotle rub
RAJAS TOPPING
1/2 rotisserie chicken
1 tbsp vegetable oil
1 medium onion
1 poblano peppers
1 tbsp chipotle rub
1/2 cup barbecue sauce (try mine! or use store bought)
CORN CAKES
1 package corn muffin mix (7.5-8.5 oz)
1 tbsp chipotle rub
3/4 cup milk
1 egg
2 tbsp melted butter or margarine
1) Prepare cole slaw. Toss cole slaw mix, dressing & rub in a mixing bowl; set aside.
2) Cook rajas. Shred chicken. Heat oil in large skillet over medium heat 1-3 minutes or until shimmering. Thinly slice onion and peppers. Place onion, peppers and rub in skillet; cook 4-5 minutes or until peppers are tender, stirring occasionally. Add chicken; cook 2 minutes or until chicken is heated through. Add barbecue sauce; cook 1 minute or until heated through.
3) Prepare corn cakes. Heat griddle over medium-low heat 3-5 minutes. Combine corn muffin mix and 1 tbsp chipotle rub in a small bowl. Add 3/4 cup milk, 1 egg and 2 tbsp melted butter; mix according the muffin package directions. Scoop batter onto griddle (about 2 tablespoons per cake). Cook 1-2 minutes turning once. Remove cakes from griddle.
4) Serve rajas and cole slaw over corn cakes.
Yield: 4 servings
Source: Pampered Chef, 29 Minutes to Dinner, Volume 2
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