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Source: Pace Recipes

Pace® Tortas de Pollo

Slightly warm, crumb-coated goat and Cheddar cheese patties are served on mixed greens with a drizzle of picante sauce to make an appetizing first course or salad.

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Serves: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
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1 pkg. (8 oz.) cream cheese, softened
4 oz. goat cheese, softened
1/2 cup shredded Cheddar and pepper Jack cheese blend (about 2 ounces)
1 cup chopped cooked chicken
1 1/2 cups Pace® Chunky Salsa
1/2 tsp. Italian-seasoned bread crumbs
1/2 tsp. dried cilantro or 2 tsp. chopped fresh cilantro leaves
1/2 tsp. ground black pepper
3 tbsp. olive oil
3 cups mixed salad greens




Stir the cream cheese, goat cheese, Cheddar and pepper Jack cheese blend, chicken and 1/2 cup picante sauce in a medium bowl. Cover and refrigerate for 15 minutes.



Stir the bread crumbs, cilantro and black pepper on a plate.



Shape the cheese mixture into 18 patties. Coat the patties with the bread crumb mixture. Place the patties onto a plate. Cover and refrigerate for 30 minutes or until the patties are firm.



Heat the oil in a 12-inch nonstick skillet over medium heat. Add the patties in batches and cook for 1 minute or until they're lightly browned on both sides.



Arrange the greens on 6 plates. Top each with 3 tortas de pollo. Top with the remaining picante sauce.






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