Val Verde Scramble

1. 1

   In a mixing bowl place the roasted red peppers, green onions, green chiles, corn kernels, egg, jack cheese, buttermilk and 2 tablespoons of the melted butter.

2. 2

   Combine well.

3. 3

   Mix together the cornmeal, corn flour, and salt.

4. 4

   Slowly stir the dry ingredients into the wet, be careful to not to overmix.

5. 5

   Heat a cast iron skillet over medium heat and brush with the remaining 2 tablespoons melted butter.

6. 6

   Scoop 1/4 cup mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes.

7. 7

   When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side.

8. 8

   For the scramble:

9. 9

   Lightly whisk the eggs.

10. 10

    Heat up a nonstick pan, add the eggs and scramble lightly.

11. 11

    When the eggs are about almost done, add the remaining ingredients.

12. 12

    To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.

13. 13

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

14. 14

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.