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.
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.)
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.