Spicy Corn and Jalapeño Cakes

Directions

  1. Combine corn muffin mix, 8 eggs, milk and corn blend in a large bowl.
  2. For each serving, heat 1 fl. oz. of oil in a large skillet over medium heat.
  3. Add three individual 1/3 cup scoops of batter to the pan. Cook until golden brown, about 3 minutes on each side.
  4. Meanwhile, fry 1 egg.
  5. For service, place 3 cakes on a plate and top with 2 oz. of chorizo, 1 egg and 1 oz. of zesty guacamole.

Ingredients

  • 4 cup chorizo, cooked, crumbled
  • 12.75 cup corn muffin mix
  • 24 Nature's Best Dairy® Egg(s)
  • 4 cup Nature's Best Dairy® Milk
  • 4 cup Nature's Best Dairy® Milk
  • 2 cup oil, canola
  • 1 bag Simplot® RoastWorks®: Flame-Roasted Corn & Jalapeño Blend
  • 1 bag Simplot® Harvest Fresh Avocados™: Zesty Guacamole