Tamale Corn Cakes with Raja Topping

Chipotle Cole Slaw

4 cups cole slaw mix

1/2 cup ranch salad dressing

1 tbsp Chipotle Rub

Raja Topping and Corn Cakes

1 rotisserie chicken

1tbsp vegetable oil

1 medium onion

2 poblano peppers (I used bell peppers, less spicy)

1tbsp Chipotle rub

1/2 cup barbecue sause

1pkg. corn muffin mix

1tbsp Chipotle rub

3/4 cup milk

1 egg

2tbsp butter, melted

Toss cole slaw mix, dressing and rub in bowl; set aside.

Shred chicken. Heat oil in skillet over medium heat 1-3 minutes or until shimmering. Thinly slice the omion and peppers. Place onion, peppers and rub in skillet; cook 4-5 minutes or until peppers are tender, stirring occasionally. Add chicken; cook 2 minutes or until heated through. Add barbecue sauce; cook 1 minute or until heated through.

Prepare Corn Cakes. Combined corn muffin mix and chipotle rub inbowl. Add milk, egg and butter; mix according to package directions. Heat griddle over medium-low heat for about 3 minutes. Using a medium scoop, scoop batter onto griddle. Cook 1 1/2 -2 minutes or until golden brown, turning once.

To assemble: place chicken and pepper mixture ontop of the corn cake and then place the cole slaw mix ontop of the chicken. Enjoy. This is really yummy.