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Mini Roasted Poblano Risotto Cakes With Grilled Corn Salsa

20 faves
Nutrition per serving    (USDA % daily values)
CAL
840
FAT
140%
CHOL
79%
SOD
35%
Uploaded by: How Sweet It Is

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Ingredients for 4 servings

4 cups leftover cooked, chilled risotto

2 poblano peppers

1/2 cup ricotta cheese

1/3 cup flour

1 cup seasoned panko breadcrumbs

3 tablespoons olive oil

4 ears sweet corn

2 tablespoons olive oil

1 pint grape tomatoes, quartered

1 jalapeƱo pepper, seeded and diced

1/2 red onion, diced

1/3 cup freshly torn cilantro, chopped

1 lime, juiced

1/4 teaspoon salt

1/4 teaspoon pepper

2/3 cup sour cream or full-fat greek yogurt

1 chipotle pepper, diced

1 tablespoon adobo sauce from a can of chipotles in adobo

1 lime, freshly zested and juiced

a pinch of salt

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