Prep 35 mins
Cook 0 mins
I got this recipe from a local cooking show. It can be an appetizer or a light lunch or dinner. It can be garnished with your favorite fresh tomato salsa and a tequilla spritz, if desired.
- 1 cup pancake mix
- 3⁄4 cup water
- 1⁄2 cup monterey jack cheese, shredded
- 1⁄2 cup mozzarella cheese, shredded
- 2 ounces jalapeno peppers, diced
- 4 ounces white corn (canned or frozen or fresh)
- 4 tablespoons cooking oil, for griddle
Southwestern Seasoned Chicken
- 2 (4 ounce) boneless skinless chicken breasts
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1 teaspoon ground coriander
- 1 lime, juice of
- oil, to coat saute pan
- sour cream, ranch seasoned, with
- 1 (1 ounce) package dry ranch dressing mix, for garnish
- nacho cheese sauce, for garnish
- For pancake, preheat griddle or frying pan to 350 degrees F.
- In a bowl, combine pancake mix and water.
- Stir in cheeses and diced peppers and corn kernels.
- Pour the batter by two heaping tablespoons onto greased hot griddle.
- Turn pancake when edges are browned and bubbles form on top.
- Cook until second side is golden brown.
- For Southwestern Seasoned Chicken, combine all dry ingredients.
- Dredge the chicken breasts in the mixture, coating both sides.
- Heat the oil in the saute pan and gently brown the chicken on both sides.
- Cook for 6-8 minutes until internal temperature is 165 degrees.
- Drizzle with the lime juice and let chicken rest.
- Gently pull the chicken apart until it is shredded.
- Serve on top of the prepared jalapeno pancake, with the salsa on the side.
- Garnish with ranch seasoned sour cream and nacho cheese sauce.
- "Spritz" the salsa and chicken with tequilla before serving.