Corn Cakes Olé

by Rebecca E.

1 (8.5 oz.) box corn muffin mix
1/3 cup creamed corn
1/3 cup sour cream
1/4 cup canned chopped green chilies
One large egg
2 José Olé® Chicken Monterey Burritos, sliced into four pieces each Burrito
4 slices American cheese, cut in half
1/4 cup shredded American cheese
Cooking spray oil

Preheat oven to 400°F.

Spray muffin tin wells thoroughly with oil. Set aside. In bowl, blend with spoon: muffin mix, creamed corn, sour cream, egg and chilies. Batter will be lumpy. Place one Tablespoon muffin batter in bottom of each of eight muffin tin wells. Place one slice of Burrito in bottom of each well. Take one piece (1/2 slice) American cheese and fold in half and place on top of Burrito slice. Repeat with remaining cheese slices. Fill muffin cups with remaining corn muffin batter, to 2/3 full each well (do not fill to rim). Sprinkle the eight corn cups with the 1/4 cup shredded cheese, distributing evenly. Bake at 400° for 15 - 20 minutes or until golden brown on top. Remove from oven and cool slightly on rack. Serve hot or warm.

Cooking time: 15 - 20 minutes
Cooking temp: 400 degrees
Number of servings: eight