These Jalapeño-Bacon Johnnycakes with Avocado-Cilantro Cream have some of my favorite ingredients in one place! Avocados, spicy peppers, bacon, cornmeal–Martha Stewart was speaking my language with this one. While I have some MAJOR adjustments to the recipe below, the Avocado-Cilantro Cream on its own is just perfection, and would make an amazing dip for chips or topping for quesadillas!
How to make it an A+: This whole recipe needs to be reworked. While it has amazing elements, it’s a little too blah to be served as one main meal. I would shrink this recipe down and pump up the flavor for an amazing hors d’oeuvre. How to do this? Omit the bacon from the recipe and add the jalapeño seeds for hot little pepper cakes to be fried in bite-size portions. Then, add a generous dollop of the avocado-cilantro cream (because it’s simple the best) and sprinkle the bacon and extra chopped peppers right on top for a nice visual presentation and to really highlight the different flavors. Enjoy!