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Mini Roasted Poblano Risotto Cakes with Grilled Corn Salsa
HOW SWEET IT IS21Ingredients
90Minutes
1090Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups risotto (leftover cooked, chilled)
- 2 poblano peppers
- 1/2 cup ricotta cheese
- 1/3 cup flour
- 1 cup seasoned panko breadcrumbs
- 3 Tbsp. olive oil
- 4 ears sweet corn
- 2 Tbsp. olive oil
- 1 pt. grape tomatoes (quartered)
- 1 jalapeño pepper (seeded and diced)
- 1/2 red onion (diced)
- 1/3 cup cilantro (freshly torn, chopped)
- 1 lime (juiced)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2/3 cup sour cream (or full-fat greek yogurt)
- 1 chipotle pepper (diced)
- 1 Tbsp. adobo sauce
- 1 can chipotles in adobo
- 1 lime (freshly zested and juiced)
- 1 pinch salt
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NutritionView More
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1090Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1090Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium1060mg44% |
| Potassium560mg16% |
| Protein21g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate181g60% |
| Dietary Fiber10g40% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C50% |
| Calcium15% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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