Products used in this recipe
Spicy Corn Jalapeño Cakes
Yield: 16 Servings (12 oz.)
Yield: 16 Servings (12 oz.)
A hearty breakfast stack that'll keep you going well past lunch—and these "cakes" are packed with flavor!
Ingredient | Weight | Measure |
---|---|---|
Simplot Harvest Fresh™ Avocados: Extreme Supreme Guacamole, Frozen | 16 oz. | |
Corn muffin mix | 12 3/4 cup | |
Eggs | 24 each | |
Milk | 32 fl. oz. | |
40 oz. | ||
Canola oil | 16 fl. oz. | |
Chorizo, cooked, crumbled, warmed | 32 oz. |
Preparation Instructions:
Step 1
Thaw guacamole according to package instructions. Set aside for service.
Step 2
Combine corn muffin mix, 8 eggs, milk and corn and jalapeño blend in a large bowl.
Step 3
For each serving, heat 1 fl. oz. of oil in a large skillet over medium heat. Add three individual 1/3 cup scoops of batter to the pan. Cook until golden brown, about 3 minutes on each side.
Step 4
Meanwhile, fry 1 egg. For service, place 3 cakes on a plate and top with 2 oz. of warm chorizo, 1 oz. of guacamole, and top with the fried egg.