Shelly's Recipe

CORNBREAD JALAPENO CHICKEN BITES WITH CREAMY DIPPING SAUCE

Category: Deep Fried

1 cup yellow cornmeal
1 cup panko (Japanese-style breadcrumbs)
2 cups shredded Monterey Jack cheese
1 cup chopped cooked chicken
1/4 cup chopped onion
2 jalapeno peppers, seeded and minced
2 tbsp flour
1 tbsp chopped fresh cilantro
1 tsp ground cumin
3 egg whites, beaten until stiff
Peanut oil for frying
Creamy Dipping Sauce
Garnish: fresh cilantro

In a medium bowl, combine cornmeal and panko; set aside.

In a large bowl, combine cheese, chicken, onion, peppers, flour, cilantro, and cumin. Add 1 cup of cornmeal mixture, stirring to combine. Stir in beaten egg whites. Shape mixture into 1-inch balls. Roll balls in remaining cornmeal mixture to coat.

In a large Dutch oven, pour peanut oil to a depth of 4 inches. Heat oil over medium heat to 350. Fry bites in batches, 1 to 2 minutes, or until golden brown. Drain on paper towels. Serve warm with Creamy Dipping Sauce. Garnish with fresh cilantro, if desired. Makes 30 servings