Ingredients
- Salsa
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1 cup
cherry tomatoes, cut into small pieces
-
1 tablespoon
chopped cilantro
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1 tablespoon
chopped green onions
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1
small jalapeño pepper, finely chopped (seeded if less heat desired)
-
1 teaspoon
fresh lime juice
-
pinch of salt
- Waffles and Assembly
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2
large green chile peppers (such as Anaheim), halved lengthwise and seeded
-
1/2 cup
flour
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1/2 cup
cornmeal
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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3/4 cup
milk
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1
egg
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2 tablespoons
butter, melted
-
1/2 cup
shredded cheddar cheese
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Additional toppings: poached eggs, sliced avocado, cilantro sprigs and/or hot sauce
Directions
-
Make the salsa by combining all salsa ingredients in a bowl and stirring together until well mixed. Let salsa sit while you make the waffles.
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Roast green chiles: place peppers, skin side up, in a single layer on a baking sheet lined with foil. Place baking sheet on top rack in oven and broil on high until peppers are blackened and blistering, about 10-12 minutes.
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Immediately transfer peppers to a bowl and cover tightly with plastic wrap. Let peppers sit inside the bowl for 5-10 minutes (this steams them, which will make the skins much easier to remove).
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Peel charred skins off of peppers, discard skins and chop peppers into small pieces.
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While peppers are steaming, mix up your waffle batter. Stir together the flour, cornmeal, baking powder, and salt together in a medium bowl. Add in the milk, egg, and melted butter and mix well.
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Fold in the shredded cheddar cheese and chopped roasted chile peppers.
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Preheat waffle iron, and once hot, pour on ⅓ of the batter and cook according to your waffle iron’s instructions. Repeat with the remaining batter - you should end up with 3 waffles total.
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Serve waffles topped with fresh salsa, and any and all other toppings you can think of. My combo of salsa, avocado, poached egg, cilantro, and hot sauce is pretty darn awesome - highly recommend.
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