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Chile Cornmeal Pancakes
Ingredients:
1 1/2 cup cheddar cheese, mild, shredded (6 oz)
1 can green chiles, diced (4 oz)
1 8-oz pkg corn bread mix
1/2 cup Melinda's Mild
Salsa
sliced green onions for garnish
Directions:
In small bowl, stir 1 cup cheese and undrained chiles into prepared
corn bread batter.
Heat lightly greased skillet or griddle over medium heat. Spoon
1 tablespoon batter on griddle for each pancake. Cook 2 to 3 minutes
on each side, turning once. Serve immediately topped with salsa,
remaining cheese and sliced green onions.
Makes 20 appetizers.
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