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.

SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC



Shrimp Tacos, Chipotle Ranch Sauce and Corn Salsa #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I enjoy this recipe because not only is it refreshing and delicious, but it's healthy too.

Provided by bostonscone_11005757

Categories     Mexican

Time 14m

Yield 2 Tacos, 4 serving(s)

Number Of Ingredients 12

4 corn tortillas
1 cup raw shrimp
1 teaspoon fresh lemon juice
1 tablespoon chopped cilantro
1/2 cup Hidden Valley® Original Ranch® Light Dressing
1 canned chipotle pepper, chopped
1/4 cup Greek yogurt
1 cup shredded cabbage
1/2 cup fresh corn
1/2 cup chopped fresh tomato
1/4 cup chopped red onion
salt

Steps:

  • Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside.
  • Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth.
  • Toss together corn, tomato, and onion and season with salt.
  • Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.

Nutrition Facts : Calories 82, Fat 1, SaturatedFat 0.2, Sodium 18.6, Carbohydrate 17.4, Fiber 3, Sugar 2.5, Protein 2.5

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