BBQ Chicken-Topped Blue Cornmeal Cakes with Black Beans Recipe

Name: BBQ Chicken-Topped Blue Cornmeal Cakes with Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BBQ Chicken; 1 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce; 1/2 cup fresh jalapeno peppers, chopped; 1/4 cup lime juice; 1/4 cup fresh cilantro, chopped; 3 Tbsp. chili powder; 1 Tbsp. ground cumin; 3-1/2 qt. roasted chicken, shredded; Blue Cornmeal Cakes; 1-1/2 cups blue cornmeal; 2 Tbsp. sugar; 2 tsp. salt; 2 cups boiling water; 2 each eggs; 1 cup milk; 1/3 cup butter, melted; 2-1/2 cups flour; 1 Tbsp. baking powder; 1-1/3 cups corn, roasted; 1 cup poblano chiles, chopped; 2/3 cup canned black beans, drained, rinsed; 1/2 tsp. cracked black pepper; Toppings; 3 cups avocados, peeled, pitted and diced; 1-1/2 cups queso fresco cheese, shredded Target 2 For $5.00 thru 02/06; 1/2 cup fresh cilantro, chopped; 1/4 cup sour cream; 1-1/2 cups corn, roasted; 1/4 cup red peppers, small dice

Servings: persons

BBQ Chicken
1 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
1/2 cup fresh jalapeno peppers, chopped
1/4 cup lime juice
1/4 cup fresh cilantro, chopped
3 Tbsp. chili powder
1 Tbsp. ground cumin
3-1/2 qt. roasted chicken, shredded
Blue Cornmeal Cakes
1-1/2 cups blue cornmeal
2 Tbsp. sugar
2 tsp. salt
2 cups boiling water
2 each eggs
1 cup milk
1/3 cup butter, melted
2-1/2 cups flour
1 Tbsp. baking powder
1-1/3 cups corn, roasted
1 cup poblano chiles, chopped
2/3 cup canned black beans, drained, rinsed
1/2 tsp. cracked black pepper
Toppings
3 cups avocados, peeled, pitted and diced
1-1/2 cups queso fresco cheese, shredded Target 2 For $5.00 thru 02/06
1/2 cup fresh cilantro, chopped
1/4 cup sour cream
1-1/2 cups corn, roasted
1/4 cup red peppers, small dice

1
BBQ Chicken: Combine all ingredients except chicken in large saucepan.
2
Bring to boil on medium heat, stirring frequently.
3
Reduce heat to medium-low; simmer 2 min.
4
Stir in chicken; cook until heated through, stirring occasionally.
5
Keep warm.
6
Blue Cornmeal Cakes: Mix cornmeal, sugar and salt in large bowl.
7
Gradually add boiling water, stirring until well blended; cover.
8
Let stand 3 min.
9
Beat eggs, milk and butter with whisk until well blended.
10
Add to cornmeal mixture; mix well.
11
Mix flour and baking powder.
12
Add to cornmeal mixture; stir just until blended.
13
(If batter is too thick, stir in additional milk, 1 Tbsp.
14
at a time, until batter is the consistency of pancake batter.)
15
Stir in corn, chiles, beans and black pepper.
16
Heat oiled griddle to 350 degrees F. Use #30 scoop to portion batter onto griddle; cook 1 to 2 min.
17
on each side or until browned on both sides.
18
Remove from griddle; keep warm.
19
For each serving: Place 1 Blue Cornmeal Cake on serving plate; top with 1/3 cup BBQ Chicken, 1 Tbsp.
20
avocado, 1/2 Tbsp.
21
cheese, 1/2 tsp.
22
cilantro, 1/4 tsp.
23
sour cream, 1/2 Tbsp.
24
corn and 1/4 tsp.
25
red peppers.

1918

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: BBQ Chicken, 1 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce, 1/2 cup fresh jalapeno peppers, chopped, 1/4 cup lime juice, and more.

Yes, BBQ Chicken-Topped Blue Cornmeal Cakes with Black Beans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

BBQ Chicken-Topped Blue Cornmeal Cakes with Black Beans

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