It’s Waffle Wednesday — I just couldn’t wait for our weekend brunch. You’re not going to believe how crusty, crunch and crave-worthy these Green Chile Cornbread Waffles are. The cornmeal and cheese creates an extra crispy outer texture, yet they are still delicate and tender inside. The green chiles add a mild twang, yet not too spicy for the kids. I’d be very happy eating these waffles alone – but when I tried a drizzle of honey on top, the sweet-savory combo was a must-do-this again experience.

Of course, you can top these Green Chile Cornbread Waffles with anything that you like! For my friends at the Texas Beef Council, I created a southwestern-inspired sloppy job topping – ooh boy, with crispy nooks and crannies, these waffles become the perfect vehicle for delivering a hearty meal with out sogginess.  Check out the full recipe here —- >  BeefLovingTexans.com.

An egg, anyway you’d like, also makes the perfect topping along with a little salsa!  These savory waffles heat up really nicely in the toaster and you can make a big batch to stash in the freezer.  Enjoy!

Note:  I use fire-roasted Hatch green chiles that I stock up when in season (August) and store in my freezer. I also use the Hatch Green Chile Store as a shopping resource to satisfy my love for these amazing peppers. In a pinch, canned diced green chiles will also work . . . or even jalapenos if you’d like a little more heat.

What is your favorite topping for waffles? Have you ever made or eaten a savory waffle?

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Green Chile Cornbread Waffles

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

These crunchy, cheese waffles are savory and super delicious - top them how you like for a fun, fast meal idea for breakfast, lunch and dinner!

Course: Breakfast, Main Dish

Cuisine: American, Southwestern

Servings: 6 servings

Ingredients

• 1 1/2 cup milk of choice
• 1 teaspoons apple cider vinegar
• 1/4 cup olive oil
• 1 large egg
• 3/4 cup all-purpose flour
• 1 1/4 cup yellow cornmeal
• 1 tablespoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup diced, roasted green chiles or 2 4-oz cans, drained

Instructions

1. Add milk and vinegar to large bowl and let sit for 5 minutes. After 5 minutes, whisk in egg and oil.
2. In separate bowl, mix together dry ingredients including flour, corn meal, baking powder, baking soda, garlic powder and salt.
3. Stir dry ingredients into wet ingredients a bit at a time. To finish batter, gently stir in cheese and green chiles.
4. Make waffles using 2/3 cup batter according to waffle iron manufacturer’s directions. Makes about 6 large waffles.