Val Verde Scramble

Directions

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.