Spiced Pulled Chicken in Corn Cake with Roasted Jalapeño Sour Cream
Serves: 2
![](https://smithfieldculinary.com/smithfield/wp-content/uploads/Spiced-Pulled-Chicken-Corn-Cake-476x338.jpg)
Ingredients
- 2 cups corn flour
- 1 cup whole milk
- 1 cup grated provolone cheese
- 2 tsp. ground cumin
- 1 Tbsp. sweet paprika
- 2 tsp. ground fennel seed
- Pinch salt
- 1/2 lb. pulled chicken, cooked
- 5 green onions, chopped
- 1 bunch cilantro, stems chopped and sprigs for garnish
- 5 jalapeños
- 2 cups sour cream
- 5 limes, juiced
Details
Product:
Pulled ChickenMeal Course:
Dinner, LunchDish Type:
Appetizer, Side DishPreparation
- For corn cakes, combine corn flour, milk, cheese, spices and salt. Mix until well combined. Let sit for 20 minutes and then make 4 thin rectangles of dough.
- Season chicken, if needed, and then place into center of 2 rectangles along with scallions and chopped cilantro stems. Place other 2 rectangles on top and press to make 2 cakes.
- Char jalapeños over open flame, add to bowl and cover. Let sit 5 minutes. Remove skin and finely chop flesh and seeds. Add this to sour cream with limejuice and salt.
- Fry corn cakes in deep fryer until crispy and brown. Remove and pat dry.
- Serve with jalapeño sour cream and a few sprigs of cilantro.
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