Tuesday, June 25, 2013

Tex - Mex Corn Balls

Tex - Mex Corn Balls:

1/2 C butter
1 C chopped celery
1/2 C chopped onion
1 jalapeno, finely diced
1 1/2 C herb seasoned croutons
3 C canned corn, drained
3 Eggs, slightly beaten
1/2 C vegetarian chicken broth
1 TBS Adobo Seasoning

Melt butter in a saucepan
Saute celery and onion, set aside to cool
In a medium bowl, combine:
celery & onion mixture
combine well

Use a cookie scoop and form 8 balls
Place on a baking sheet
Bake at 350 degrees for 25 - 30 minutes

Serve with Salsa or a Chunky Picante Sauce

Peace in the Kitchen!

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