Shell Shocked
Chili-Lime Roasted Cheesy Shell Cakes with Panko Crunch
40 minutes
Serves 4
AppetizerAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the irrepressible American urge to make everything finger food, these crunchy, cheesy shell cakes get a flavor boost from chili-lime seasoning and a molten Velveeta core. You’ll learn how to turn boxed shells and cheese into an appetizer fit for a party, no deep frying required.
Ingredients
Yield
4
Instructions
- 01Prepare the Velveeta shells and cheese according to the package directions. Let cool for 5 minutes to thicken slightly.
- 02In a large mixing bowl, combine the prepared shells and cheese, sharp cheddar cheese, melted butter, and egg. Mix until well-blended and cheesy.
- 03Stir in the flour until a thick, sticky mixture forms.
- 04Line a sheet pan with parchment paper and lightly oil it.
- 05With damp hands, scoop about 2 tablespoons of the mixture and shape into compact, flat rounds (about 1 inch thick). You should get 12 cakes. Place on the prepared pan.
- 06Place the panko breadcrumbs in a shallow bowl. Press each side of the shell cakes into the panko, coating generously. Arrange back on the pan as you go.
- 07Brush the tops of the cakes with olive oil.
- 08Roast in a 425°F oven for 15 minutes, then carefully flip each cake and roast for another 8 to 10 minutes, until both sides are golden brown.
- 09Transfer to a serving platter. While still hot, sprinkle the tops evenly with chili powder, lime zest, and a big squeeze of lime juice.
- 10Serve immediately, with extra lime wedges on the side. Season with salt and pepper to taste.
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