Administrativia

• 1 lb cooked white meat chicken (16 oz can)
• 1 cup cooked white or brown rice
• 1 egg, beaten
• 1 ear fresh corn (or 1 cup frozen kernel corn)
• 1 cup black beans, cooked & rinsed
• 1 cup shredded monterrey jack or pepper jack cheese
• 1/2 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1 poblano pepper, chopped
• 1 clove garlic, minced
• 1/4 cup fresh cilantro
• 1 tablespoon taco seasoning
• 1/2 tablespoon tomato powder
• 1 tablespoon olive oil
• 2 cups crushed kettle-cooked jalepeno potato chips
• 2 tablespoons melted butter

In a food processor, add cheese, egg, cilantro, chicken, rice, taco seasoning & tomato powder. Lightly pulse to shred the chicken and mix other ingredients.

Transfer chicken mixture to a large mixing bowl. Fold in vegetable mixture. Mix well.

Shape chicken mixture into patties. Bread the patties using the crushed potato chips and place on a parchment lined baking sheet. Refrigerate for about 20 minutes to allow the croquettes to rest.


Drizzle butter over croquettes. Bake for 30 minutes until golden brown.