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Chipotle Chicken Cakes With Ranch Salsa Drizzle #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. Easy to make entree that will be loved by young and old alike. I love the drizzle - only two ingredients.”
READY IN:
30mins
SERVES:
4
YIELD:
8 patties
UNITS:
US

Ingredients Nutrition

  • 12 cup prepared salsa verde (from bottle)
  • 14 cup Hidden Valley® Original Ranch® Dressing
  • 23 cup breadcrumbs, divided
  • 13 cup shallot, minced
  • 14 cup Hidden Valley® Original Ranch® Dressing
  • 1 tablespoon fresh chives, minced
  • 1 teaspoon minced chipotle chile in adobo
  • 1 egg, lightly beaten
  • 2 cups cooked chicken breasts, finely chopped
  • 2 tablespoons canola oil, add more oil if needed

Directions

  1. In a small bowl, combine salsa verde and 1/4 cup Hidden Valley Ranch Dressing; set aside.
  2. In a large bowl, combine 1/3 cup bread crumbs, shallots, 1/4 cup Hidden Valley Ranch Dressing, chives, chipotle chili and egg; mix until blended. Add chicken; mix well. Form mixture into 8 patties. Coat well with remaining bread crumbs.
  3. Heat oil in a large nonstick skillet over medium heat. Add chicken patties in batches. Cook until golden brown, turning once, about 5 minutes per side. Serve 2 chicken cakes per person and drizzle with Ranch-Salsa drizzle. Serves 4.

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