Prep: 10 Mins Cook: 20 Mins

Chile Corn Pancakes make a wonderful entree as well as a fabulous side dish for your next Mexican meal. Serve with a tall glasses of iced tea and a lime wedge.

Chile Corn Pancakes With Salsa


  • 1 package (12 oz.) STOUFFER'S Corn Souffle (defrosted according to package directions)
  • 1 can (4 oz.) ORTEGA Diced Green Chiles
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/3 cup shredded Cheddar cheese
  • 2 tablespoons oil
  • 1 egg (slightly beaten)
  • 1 cup ORTEGA Salsa - Mild


COMBINE corn souffle, chiles, flour, baking powder, egg and cheese in large bowl; mix well.

HEAT oil in medium skillet until hot.

POUR 1/4 cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown. Repeat with remaining batter.Serve with salsa.

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