Cornbread Jalapeno Chicken Bites with Creamy Dipping Sauce

By chelyc13

Ingredients

• FOR BITES:
• 1 cup yellow cornmeal
• 1 cup panko
• 2 cups shredded monterey jack cheese
• 1 cup chopped cooked chicken
• 1/4 cup chopped onion
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons all purpose flour
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 3 egg whites, beaten until stiff
• peanut oil for frying
• FOR DIPPING SAUCE:
• 1 cup sour cream
• 6 tablespoons salsa
• 1 tablespoon chopped fresh cilantro
• 1 teaspon chili powder
• 1/4 teaspoon garlic salt

Details

Servings 3

Preparation

Step 1

FOR BITES:

In a medium bowl combine cornmeal and panko; set aside.

In a large bowl, combine cheese, chicken onion, peppers, flour, cilantro, and cumin. Add 1 cup of cornmeal mixture, stirring to combine. Stir in beaten egg whites. Shape mixture into 1 inch balls. Roll balls in remaining cornmeal mixture to coat.

In a large dutch oven, pour peanut oil to a depth of 4 inchs. Heat oil over meidum heat to 350. Fry bites in batches, 1 to 2 minutes, or unti lgolden brown. Drain on paper towels. Serve warm with dipping sauce.

FOR SAUCE:

In a medium bowl, combine sour cream and remaining ingredients; cover and chill.