Southwestern Chicken-And-Corn Cakes With Avocado Cream

Ingredients

• 6 ounce avocado dip frozen thawed
• 4.5 ounce chiles green chopped canned
• 5 servings garnishes: chile peppers fresh
• 1.5 teaspoons chili powder 
• 3 cups meat from a rotisserie chicken cooked finely chopped
• 12 ounce stouffer's corn soufflé 
• 2 cups breadcrumbs dry divided fine
• 7  green onions chopped
• 0.1 teaspoon pepper 
• 7 ounce roasted bell peppers red drained chopped
• 0.1 teaspoon salt 
• 0.8 cup cup heavy whipping cream sour
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• microwave

Directions

1. Thaw corn souffl in microwave at MEDIUM (50% power) 6 to 7 minutes.
2. Combine corn souffl and next 7 ingredients in a large bowl; stir in 1/2 cup breadcrumbs. Cover and chill 1 hour or overnight.
3. Combine sour cream and avocado dip; set mixture aside.
4. Shape corn mixture into 10 patties, and coat with remaining 1 1/2 cups breadcrumbs.
5. Cook half of corn cakes in 2 tablespoons hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until cakes are golden brown.
6. Drain on paper towels. Repeat procedure with remaining oil and cakes.
7. Serve with avocado cream.
8. Garnish, if desired.