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You know what makes me happy? Mexican food. It’s my 2am “I need something greasy and wonderful, let’s run to Fili’s and get rolled tacos!” happy place. Love making Mexican food at home too. Maybe it’s living in the southwest and having easy access to regional ingredients, but the flavors are just so wonderful! So when I got the chance to try out Kraft Fresh Take I knew I wanted to make a Mexican inspired dish. Lucky for me Kraft Fresh Take comes in 9 different flavors – including Spicy Chipotle Cheddar.
I know you’re probably thinking I’m crazy for being happy on a Monday, but I am. I had the best morning yesterday. Mike was playing with the boys in the living room while I cooked breakfast and listened to The Pixies station on Slacker. I could hear squeals of delight and laughing while I cooked. It was the perfect morning. And all that love and happiness is still radiating in my heart. So I’m happy. Not to mention I get to share some delicious easy food with you, and this always makes my day.
I didn’t want to just make your expected cheddar crusted chicken or steak. I wanted to make something fun…party food! I had corn cakes in mind and it was game on. The Spicy Chipotle Cheddar Kraft Fresh Take made getting a ton of flavor in one little corn cake a breeze. I didn’t have to come up with my own spice blend, it was all already in the package for me.
I even turned my party food into any easy to take lunch. Simply break up the corn cakes, layer the ingredients just like you would for the tostadas in a jar and pack up your picnic. It’s the perfect weather here for a weekend picnic at the park with the family. Don’t forget to grab your $0.99/1 bag Kraft Fresh Take coupon HERE before you go shopping. You can find Kraft Fresh Take next to the shredded cheese at your local store. You can see my shopping experience for this recipe on my Google+ album.
One Year Ago: Caramel Apple Triangle Treats
Two Years Ago: BHG Meatloaf
Mini Corn Cake Tostadas
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cormeal {I used Jiffy corn muffin mix}
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup 2% or whole milk
- 2 eggs
- 1 cup fresh or frozen & thawed corn kernels
- 1 package Kraft Fresh Take Spicy Chipotle Cheddar
- Vegetable oil for frying
- 1/2 cup sour cream
- 2 tablespoons chopped cilantro
- Juice of 1 to 2 limes
- 4 roma tomatoes diced
- 2 avocados diced
- Crock Pot Carne Asada
- Queso Fresco crumbled
Instructions
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In a small bowl, whisk together milk and eggs; set aside.
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In a medium bowl, stir together flour, cornmeal, sugar, salt, and baking soda. Whisk in egg mixture until combined. Add corn, all of Kraft Fresh Take cheese packet, and 1/2 cup of Kraft Fresh Take seasoning packet; mix to combine.
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In a large skillet heat oil over medium-high heat. Fill an ice cream scoop 1/2 full with corn cake batter and gently place batter into hot oil. Repeat with remaining batter. Fry cakes 2 to 3 minutes per side until golden brown. Remove cooked cakes to a paper towel lined plate.
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In a small bowl, whisk together sour cream, cilantro, and lime juice. {If your limes are really juicy you will only need one, if not use two limes.} Set aside.
To Assemble:
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Spoon a 1 to 2 teaspoons cilantro-lime sour cream onto corn cake; use back of spoon to spread evenly over corn cake. Top with some diced tomato and avocado. Top with a couple tablespoons of carne asada. Sprinkle with queso fresco.
Recipe Notes
If serving your tostadas in a jar, chop two cakes into pieces instead of using the whole. Proceed to layer ingredients in jar as above.
