Val Verde Scramble

Name: Val Verde Scramble
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 10 (3-inch) cakes
Cuisine: mexican
Ingredients: 2 tablespoons diced roasted red peppers; 2 tablespoons sliced green onions; 1/4 cup diced green chiles; 1 ear corn on the cob, kernels removed; 1 egg; 1/4 cup grated jack cheese; 1 cup buttermilk; 4 tablespoons melted butter, divided; 1 cup cornmeal; 1 cup corn flour; 1 1/2 teaspoons salt; 3 whole eggs; 1 tablespoon roasted red peppers; 1 tablespoon chopped scallions; 2 tablespoons grated jack cheese; 1/4 avocado, small dice; Griddled chorizo sausage, for serving

Recipe courtesy of 5 Spot

Show: Rachael's Vacation

Episode: Seattle

Val Verde Scramble

0 Reviews

Level: Easy
Yield: 10 (3-inch) cakes
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

250

Total Fat

12

Saturated Fat

6

Carbohydrates

27

Dietary Fiber

2

Sugar

2

Protein

9

Cholesterol

89

Sodium

266

Total: 30 min
Prep: 15 min
Cook: 15 min

Level: Easy
Yield: 10 (3-inch) cakes
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

250

Total Fat

12

Saturated Fat

6

Carbohydrates

27

Dietary Fiber

2

Sugar

2

Protein

9

Cholesterol

89

Sodium

266

Total: 30 min
Prep: 15 min
Cook: 15 min

Ingredients

Savory corn cake:

2 tablespoons diced roasted red peppers

2 tablespoons sliced green onions

1/4 cup diced green chiles

1 ear corn on the cob, kernels removed

1 egg

1/4 cup grated jack cheese

1 cup buttermilk

4 tablespoons melted butter, divided

1 cup cornmeal

1 cup corn flour

1 1/2 teaspoons salt

Scramble:

3 whole eggs

1 tablespoon roasted red peppers

1 tablespoon chopped scallions

2 tablespoons grated jack cheese

1/4 avocado, small dice

Griddled chorizo sausage, for serving

Directions

For the savory corn cake:
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. Combine well. Mix together the cornmeal, corn flour, and salt. Slowly stir the dry ingredients into the wet, be careful to not to overmix.
Heat a cast iron skillet over medium heat and brush with the remaining 2 tablespoons melted butter. Scoop 1/4 cup mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes. When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side.
For the scramble:
Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are about almost done, add the remaining ingredients.
To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Val Verde Scramble

Val Verde Scramble

Savory corn cake:

Scramble:

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