Tamale Corn Cakes with Rajas Topping

By Suzolson

Ingredients

• CHIPOTLE COLE SLAW
• 4 cups cole slaw miz
• 1/4 cup ranch salad dressing
• 1 Tbsp Chipotle Rub
• RAJAS TOPPING AND CORN CAKES
• 1/2 rotisserie chicken
• 1 Tbsp neg oil
• 1 medium onion
• 2 poblano peppers
• 1 Tbsp Chipotle Rub
• 1/2 cup barbecue sauce
• 1 pkg corn muffin mix
• 1 Tbsp Chipotle Rub
• 3/4 cup milk
• 1 egg
• 2 Tbsp melted butter

Details

Servings 4

Preparation

Step 1

Toss cole slaw mix, dressing and rub and set aside.

Shred chicken. Heat oil in skillet over medium heat 1-3 minutes. Thinly slice onion and peppers. Place onion, peppers and rub in skillet. Cook 4-5 minutes stirring occassionally. Add chicken, cook 2 minutes. Add barbecue sauce, cook 1 minute more.

Prepare corn cakes:
Heat griddle over medium-low heat 3-5 minutes. Combine corn muffin mix and 1 Tbsp Chipotle rub in bowl and add milk, egg, and butter. Mix according to box directions.

Scoop batter onto heated griddle. Cook 1-2 minutes or until golden brown, turning once. REmove cakes from griddle.