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Ingredients
- 3 Chicken Breasts cut into a small dice
- 2 Eggs
- 1/3 C Mayonnaise
- 1/3 C Potato Statch
- 4 oz Mexican Blend Cheese
- 1 Hatch Green Chilies Roasted, skinned, seeded, cut into a small dice
- 1 small Jalapeno Seeded and cut fine
- 2 Tb Chives Cut fine
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Chipotle Powder
- 1/2 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 Tb Lime Juice
- Panko Bread Crumbs
- Extra Virgin Olive Oil
Ingredients
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Instructions
- Mix together in a bowl everything in the list from the Chicken to the Lime Juice. Then cover and place in the Fridge for at least a few hours
- Form heaping Tablespoons of the mixture into a balls. Roll those in the Panko Bread Crumbs.
- Heat the Oil in a skillet on Medium-high heat. I set my burner to “7”. Once the oil it hot place the Panko coated balls in the pan and flatten them into Patties. Cook for 3-4 minutes per side. Cook in batches moving the finished patties to a paper towel lined plate in the Oven set to Warm.
Recipe Notes
Serve the Patties with a variety of dipping Sauces. I used both a Cilantro Lime Creme and a Hot Avocado Sauce.
The Four Cheese blend I used contained Manchego, Oaxaca, Quesadilla and Asadero
The base for this recipe came from Natasha’s Kitchen
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