Savory Waffles with Green Chile and Cheddar
Mix up your breakfast routine with these Savory Green Chile Cheddar Waffles. Crispy on the outside, fluffy on the inside, and packed with melty cheddar and a kick of heat from diced green chiles, they're guaranteed to bring the flavor!
Equipment
- large baking sheet optional for keeping the waffles warm
- hand-held electric mixer or whisk for whipping the egg whites
- waffle iron/maker
Ingredients
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 2 tablespoon cornstarch
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs, room temperature (yolks and whites seperated)
- 1½ cup buttermilk, room temperature
- 8 tbsp (1 stick or 4 ounces) unsalted butter, melted and slightly cooled
- 4 ounce can diced green chilies
- 2 cups shredded sharp cheddar cheese
- 2 tablespoon chopped scallions or chives
Instructions
- Preheat and grease a waffle maker according to the manufacturer's directions. Optional: To keep the waffles warm while preparing a large batch, pre-heat the oven to 200℉, and have ready a large baking sheet.
- In a large bowl, whisk together the dry ingredients.1 cup all-purpose flour, 1 cup fine cornmeal, 2 tbsp cornstarch, ¼ tsp baking soda, 1 tsp baking powder, ½ tsp kosher salt or fine sea salt, ½ tsp freshly ground black pepper
- In a separate bowl, whisk together the buttermilk, egg yolks, and melted butter.2 large eggs, room temperature (yolks and whites seperated), 1½ cup buttermilk, room temperature, 8 tablespoon (1 stick or 4 ounces) unsalted butter, melted and slightly cooled
- Prepare the egg whites: Place the egg whites in a clean bowl. Using an electric mixer (or whisk), beat the egg whites on high speed until soft peaks form (peaks will curl over and melt back into the mixture when lifted from the whisk). Set aside.
- Add the buttermilk mixture to the bowl with the dry ingredients. Stir in the chiles, cheese, and scallions (or chives). Gently fold in the egg whites until combined, and no flour streaks remain. The batter will be somewhat thick and lumpy. Let the batter sit for 5-10 minutes.4 ounce can diced green chilies , 2 cups shredded sharp cheddar cheese, 2 tbsp chopped scallions or chives
- Spoon the batter onto the prepared waffle maker and cook until golden brown and crispy. Repeat until all the batter is gone. Serve immediately. If you want to keep the waffles warm while preparing the rest of the batter, add the cooked waffles to a baking sheet and place them in the preheated oven until ready to serve.
Notes
- All waffle makers are different. Follow the directions on your waffle maker for best results. If using a Belgian-style waffle maker, this recipe will yield about 8 waffles. If using a traditional waffle iron you will get about 10-12.
- Serve waffles with hot honey, sour cream, maple syrup, bacon, or fried chicken. See the blog post for more suggestions.
- To freeze waffles, allow them to cool first. Store flat in a freezer-safe Ziploc bag (or stack them separated by wax or parchment paper). Freeze for up to 3 months.
- To reheat, simply place them in a toaster or toaster oven until heated through.
Nutrition*
Serving: 1 waffle | Calories: 368kcal | Carbohydrates: 227.7g | Protein: 13g | Fat: 22.7g | Saturated Fat: 14.7g | Cholesterol: 108mg | Sodium: 378mg | Potassium: 242mg | Fiber: 1.6g | Sugar: 3.1g | Calcium: 295mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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