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Source: Campbell's Recipes
Tagged With: 6 servings
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 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
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1 package (8 ounces) cream cheese, softened
4 ounces 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® Picante Sauce
1/2 teaspoon Italian-seasoned bread crumbs
1/2 teaspoon dried cilantro leaves, crushed or 2 teaspoons chopped fresh cilantro leaves
1/2 teaspoon ground black pepper
3 tablespoons 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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