BBQ Chicken-Topped Blue Cornmeal Cakes with Black Beans

1. 1

   BBQ Chicken: Combine all ingredients except chicken in large saucepan.

2. 2

   Bring to boil on medium heat, stirring frequently.

3. 3

   Reduce heat to medium-low; simmer 2 min.

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   Stir in chicken; cook until heated through, stirring occasionally.

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   Keep warm.

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   Blue Cornmeal Cakes: Mix cornmeal, sugar and salt in large bowl.

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   Gradually add boiling water, stirring until well blended; cover.

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   Let stand 3 min.

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   Beat eggs, milk and butter with whisk until well blended.

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    Add to cornmeal mixture; mix well.

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    Mix flour and baking powder.

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    Add to cornmeal mixture; stir just until blended.

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    (If batter is too thick, stir in additional milk, 1 Tbsp.

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    at a time, until batter is the consistency of pancake batter.)

15. 15

    Stir in corn, chiles, beans and black pepper.

16. 16

    Heat oiled griddle to 350 degrees F. Use #30 scoop to portion batter onto griddle; cook 1 to 2 min.

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    on each side or until browned on both sides.

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    Remove from griddle; keep warm.

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    For each serving: Place 1 Blue Cornmeal Cake on serving plate; top with 1/3 cup BBQ Chicken, 1 Tbsp.

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    avocado, 1/2 Tbsp.

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    cheese, 1/2 tsp.

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    cilantro, 1/4 tsp.

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    sour cream, 1/2 Tbsp.

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    corn and 1/4 tsp.

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    red peppers.

* Per serving · 4 servings · Values may vary.