Chile Cornmeal Pancakes
- 1 1/2 cup cheddar cheese, mild, shredded (6 oz)
- 1 can green chiles, diced (4 oz)
- 1 8-oz pkg corn bread mix
- 1/2 cup salsa
- sliced green onions for garnish
In small bowl, stir 1 cup cheese and undrained chiles into prepared corn bread batter.
Heat lightly greased skillet or griddle over medium heat. Spoon 1 tablespoon batter on griddle for each pancake. Cook 2 to 3 minutes on each side, turning once. Serve immediately topped with salsa, remaining cheese and sliced green onions.
Makes 20 appetizers.