Recipe Friday: Southwest Chicken Croquettes (Oven-baked)

• 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

Cut corn kernels from the cob.

In a skillet, heat olive oil. Add onions, garlic, bell & poblano pepper. Stir in black beans and corn. Heat through until onions are translucent. Remove from heat and set aside.

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.

Preheat oven to 350F.

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

Serve warm with a dollop of sour cream and/or picante sauce.

This recipe makes 8-10 croquettes.