Slightly warm, crumb-coated goat and Cheddar cheese patties are served on mixed greens with a drizzle of picante sauce to make an appetizing first course or salad.
cost per recipe: $9.53
The price is determined by the national average.
package (8 ounces) cream cheese, softened
ounces goat cheese, softened
cup shredded Cheddar and pepper Jack cheese blend(about 2 ounces)
cup chopped boneless, skinless chicken breasts, cooked
cups Pace® Picante Sauce
teaspoon Italian-seasoned bread crumbs
teaspoon dried cilantroleaves, crushed
teaspoon black pepper
tablespoons olive oil
cups mixed salad greens
Stir the cream cheese, goat cheese, Cheddar and pepper Jack cheese blend, chicken and 1/2 cup picante sauce in a medium bowl. Cover and refrigerate for 15 minutes.
Stir the bread crumbs, cilantro and black pepper on a plate.
Shape the cheese mixture into 18 patties. Coat the patties with the bread crumb mixture. Place the patties onto a plate. Cover and refrigerate for 30 minutes or until the patties are firm.
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the patties in batches and cook for 1 minute or until they're lightly browned on both sides.
Arrange the greens on 6 plates. Top each with 3 tortas de pollo. Top with the remaining picante sauce.