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Spicy Corn Cake, Bacon and Avocado Stack

This recipe can be found at El Restaurante.

Recipe and photo courtesy of Simplot

Makes 32 6-oz. servings


The Spicy Corn Cakes:

40 oz. of corn/jalapeno blend*

24 oz. corn muffin mix

8 eggs, beaten

32 fl. oz. milk

2 t. salt

Vegetable oil, as needed


Combine the corn blend with the corn muffin mix, eggs, milk and salt. Mix well. Using a #50 scoop, or a heaping tablespoon, cook cakes on a heated, well-oiled flat top grill. Flip when browned. Hold warm for service


The Stack:

32 oz. avocado pulp**

16 oz. Roma tomatoes, diced

32 bacon strips, cooked crisp

Salt and pepper, to taste

Cilantro leaves, for garnish


If using frozen avocado pulp, thaw according to package instructions. To assemble stack, place one cooked corn cake on a serving dish. Top with ½ ounce avocado pulp, and ¼ ounce diced tomato. Season with salt and pepper. Top with ½ slice of cooked bacon and another corn cake. Repeat layers ending with a third corn cake. Garnish with cilantro and serve.

*Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb

**Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/2lb

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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