Ingredients
- 2 10 oz. cans chicken breast (can also substitute crab)
- 4 pieces cooked bacon
- 3/4 c. Sargento 4 State Cheddar Cheese
- 1/2 c. diced red pepper
- 1/2 c. finely chopped kale
- 1/2 c. oyster cracker crumbs
- 1 egg beaten
- 1/4 c. mayonnaise
- 1 tsp. southwest seasoning
- 1 garlic clove minced
- salt & pepper to taste
- 1/2 c. oyster cracker crumbs for breading
- Sauce:
- Creamy Southwest Dipping Sauce recipe HERE
Instructions
- Combine chicken, bacon, cheese, red pepper, kale, cracker crumbs, egg, mayonnaise, and seasonings in a bowl and mix well.
- Shape into small cakes (about 1/4 c. each) and coat with cracker crumbs.
- Saute the cakes in butter in a skillet until brown on both sides.
- Serve with Creamy Southwest Dipping Sauce.
- *Can be made in advance, stored in refrigerator, and reheated at 400 degrees for 10-15 minutes.