Mini Roasted Poblano Risotto Cakes with Grilled Corn Salsa

HOW SWEET IT IS
21Ingredients
90Minutes
1090Calories

Ingredients

US|METRIC
  • 4 cups risotto (leftover cooked, chilled)
  • 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 jalapeño pepper (seeded and diced)
  • 1/2 red onion (diced)
  • 1/3 cup cilantro (freshly torn, 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
  • 1 can chipotles in adobo
  • 1 lime (freshly zested and juiced)
  • 1 pinch salt
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    NutritionView More

    1090Calories
    Sodium44% DV1060mg
    Fat49% DV32g
    Protein41% DV21g
    Carbs60% DV181g
    Fiber40% DV10g
    Calories1090Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol35mg12%
    Sodium1060mg44%
    Potassium560mg16%
    Protein21g41%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate181g60%
    Dietary Fiber10g40%
    Sugars6g12%
    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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