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CHILE CORNMEAL PANCAKES
  • 1 1/2 cup cheddar cheese, mild, shredded (6 oz)
  • 1 can green chiles, diced (4 oz)
  • 1 8-oz pkg corn bread mix
  • 1/2 cup salsa
  • sliced green onions for garnish
    1. In small bowl, stir 1 cup cheese and undrained chiles into prepared corn bread batter.
      Heat lightly greased skillet or griddle over medium heat. Spoon 1 tablespoon batter on griddle for each pancake. Cook 2 to 3 minutes on each side, turning once. Serve immediately topped with salsa, remaining cheese and sliced green onions.

     

     
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