2 each chipotle peppers in adobo, deseeded and minced
Directions
Corn Cakes: In a large bowl combine the roasted vegetables, pepper jack cheese, masa, mayonnaise, eggs and milk.
Chipotle Sauce: Mince the deseeded chipotle peppers and combine with the sour cream and lime juice. Season with salt to taste.
Heat the Evo to medium-low heat (approx. 350 degrees).
Using a 2 ounce ice cream scoop, drop batter onto grill and allow the cakes to cook almost 3/4 of the way. You may want to drizzle a little oil onto the surface in between the cakes to prevent sticking.
Once a crisp golden crust has formed on the cooked side, flip the cake over and lightly flatten cake. Cook until both sides are golden brown.
Using a squirt bottle, garnish the cakes with a small amount of the chipotle cream. Plate the cakes and garnish with some chopped cilantro and a slice of avocado.
