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Mexican 04

Mexican 04 comes together with All Purpose Flour, Salt, Pepper, Butter Melted, and White Onion. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1/4 tsp
• 1/4 tsp
• 3 tbsp
• 1/4 cup
• 3/4 tsp
• 1/2 tsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/4 tsp
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 350 degrees F. Pound chicken breasts into 1/4-inch thickness.

2. 2

   Place the eggs into a dish.

3. 3

   In the next dish, mix flour, salt and pepper.

4. 4

   In a third dish place pepitas and panko.

5. 5

   Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat.

6. 6

   Spray baking sheet with cooking spray and place chicken on top.

7. 7

   Bake for about 25 minutes or until chicken is cooked through.

8. 8

   Transfer mixture to medium bowl.

9. 9

   Add remaining corn, onion, cilantro and jalapeno and set aside.

10. 10

    In a separate bowl mix flour, cornmeal, baking powder and salt.

11. 11

    Add dry ingredients to wet ingredients and gently mix.

12. 12

    In a small bowl whisk egg white until slightly stiff peaks form.

13. 13

    Fold whisked egg into other ingredients.

14. 14

    In a large cast iron skillet over medium heat, place 2 tablespoons oil.

15. 15

    Drop batter by tablespoons into hot skillet making 8 cakes.

16. 16

    Cook about1 minute on each side or until browned.

17. 17

    In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth.

18. 18

    Add chicken broth and place in small saucepan over medium heat.

19. 19

    Cook until bubbles form.

20. 20

    Reduce heat to low and stir in half-and-half.

21. 21

    Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.