What is a “waffle-chilada”?  It isn’t an enchilada, even though the New Mexico style enchilada was my inspiration.  There is a restaurant in Las Cruces, NM that we often frequent and I enjoy enchiladas New Mexico style.

A New Mexico enchilada is a couple of corn tortillas stacked together, topped with cheddar cheese and onions and a red chili gravy poured over all.  If you really want to enjoy them New Mexico style a fried egg is then placed on top of all.  

A waffle-chilada is a wonderful savory waffle, topped with a delicious rich red chili gravy, chopped onions and melting shredded cheddar cheese.  The waffle is delicious served with sausage gravy.  

The other morning I found myself at a loss of what to serve for brunch.  With several of the Jalapeno Cornbread Waffles in the freezer (they do freeze and reheat very well) I set my creative juices flowing.

The waffles can either be made using gluten flour or for those of us who are gluten sensitive can easily be done gluten free.  As I said before, these waffles can be made ahead of time and then toasted until warm making for a quick and delicious base for many wonderful hot sandwiches or for a Waffle-Chilada.

Jalapeno Cornbread Waffles
Yield 9
1 cup cornmeal or 1 cup gluten free cornmeal
1 cup all-purpose flour or 1 cup all purpose gluten-free flour
2 1/2 teaspoons baking powder
1 teaspoon xanthan gum, optional for gluten free only
1 tablespoon sugar
1 teaspoon cumin
1/4 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons dry buttermilk
1 1/4-1 1/2 cups water
1/4 cup vegetable oil (I use coconut oil.)
2 large eggs, separated
1 medium ear corn on the cob, kernels cut off and cob scraped
2/3 cup grated sharp cheddar cheese
1-2 medium jalapeno pepper, finely diced (Remove seeds and ribs for a milder flavor.)

In a large mixing bowl, blend together the cornmeal through buttermilk powder.  In a 2 cup measuring cup, measure 1 1/4 cups of warm water, oil and egg yolks.  Add the liquid ingredients to dry and combine thoroughly.  Mix in additional water as needed to make a smooth batter.  Stir in the corn, cheese and peppers.  Beat the egg whites until stiff and fold into mixture.

Preheat waffle iron as per manufacturers directions.  Lightly coat with cooking spray.  Spoon batter onto to hot waffle iron and bake until golden brown.  Repeat for additional waffles.

Please note:  My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.

Now for the main event……

Waffle-Chilada for 2
2 Jalapeno Cornbread Waffles
3/4 to 1 cup red enchilada sauce (Canned can be used but fresh is better.)
1/3 to 1/2 medium onion, diced
1/2 cup sharp cheddar cheese or a mixture of sharp cheddar and Monterey Jack 
2 medium eggs
chopped fresh cilantro for garnish

Preheat oven to 250 degrees.  If the waffles need warming place them in a toaster and toast on medium setting.  Pour the enchilada sauce into a small saucepan and warm until bubbly and steaming.  

Place the waffles on ovenproof plates, top with the enchilada sauce, sprinkle with chopped onion and cheese.  Place into preheated oven while cooking the eggs. 

Warm a heavy skillet that has been oiled lightly with olive oil.  When a few drops of water sizzles, break eggs onto skillet and cook to your liking.  
I enjoy the eggs over medium with the white completely set and a nice runny yolk to be absorbed by the cornbread waffle.  When eggs are cooked to your liking, remove the plates from the oven, top each with an egg and garnish with chopped fresh cilantro.  


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