If you’re looking to take brunch, game day, or a cozy weeknight dinner to wild new heights, Waffles with Turkey Chile Con Queso Dip might just become your new obsession. Imagine fluffy, golden cheddar jalapeño cornbread waffles—each bite a little spicy, a little cheesy—piled high with a rich, creamy turkey chile con queso packed with bold Tex-Mex flavors. This dish is a total crowd-pleaser, and it’s as fun to make as it is to eat. Whether you’re feeding friends or treating yourself, Waffles with Turkey Chile Con Queso Dip delivers warm comfort and a punch of flavor in every bite.
Ingredients You’ll Need
What makes this recipe truly shine is how a handful of simple, colorful ingredients come together to create layers of texture and flavor. Each element adds its own magic—don’t skip a thing! Here’s what you’ll need to make Waffles with Turkey Chile Con Queso Dip unforgettable:
- Yellow cornmeal: Adds a hearty, slightly sweet crunch to the waffles’ base.
- All-purpose flour: Keeps the waffles light and helps them hold their shape.
- Baking powder: Gives the waffles a beautiful rise and fluffiness.
- Baking soda: Works with the buttermilk for extra tender texture.
- Salt: Balances all those big flavors and brings the ingredients together.
- Granulated sugar: Just a touch to enhance the cornbread’s natural sweetness.
- Buttermilk: Makes the waffles moist, tender, and just a hint tangy.
- Eggs: Bind the batter and give the waffles structure.
- Unsalted butter (melted): Adds richness and helps create crispy edges.
- Shredded sharp cheddar cheese: Melts into gooey pockets and gives the waffles bold cheesy flavor.
- Jalapeños (seeded and finely diced): Provide a fresh, zippy kick—use more or less to suit your heat preference.
- Ground turkey: A lean, hearty protein that soaks up the chile con queso spices beautifully.
- Olive oil: Helps brown the turkey and sautés the aromatics.
- Small onion (finely chopped): Adds sweetness and depth to the dip.
- Garlic cloves (minced): Perfumes the queso with savory aroma.
- Ground cumin: Lends earthy, smoky undertones to the chile con queso.
- Chili powder: Brings warmth and classic Tex-Mex flavor.
- Smoked paprika: Adds a subtle, sultry smokiness.
- Salt and black pepper: Essential for seasoning every layer just right.
- Diced tomatoes with green chilies (10 oz can): Infuses the queso with juicy, tangy bursts and gentle heat.
- Evaporated milk: Creates that creamy, dreamy queso consistency.
- Shredded Monterey Jack cheese: Melts smooth and stringy for an authentic, luscious dip.
- Fresh cilantro (chopped): Adds a vibrant herbal pop right at the end.
- Lime wedges: Squeezed over the top, they brighten every bite!
How to Make Waffles with Turkey Chile Con Queso Dip
Step 1: Prep Your Waffle Iron
Before you start mixing, preheat your waffle iron so it’s hot and ready to go. Give it a light mist of cooking spray to make sure those golden cornbread waffles pop out easily and crisp up beautifully.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. This blend is the backbone of your waffles, setting the stage for that classic cornbread flavor with just the right amount of lift and sweetness.
Step 3: Combine the Wet Ingredients
In another bowl, whisk the buttermilk, eggs, and melted butter. This trio brings richness and moisture, helping your waffles bake up tender inside and crispy outside. Pour this mixture into your dry ingredients and stir until just combined—overmixing can make waffles tough.
Step 4: Fold in Cheese and Jalapeños
Gently fold in the shredded cheddar and diced jalapeños. These add pockets of gooey cheese and a peppy kick to every bite. If you love more heat, don’t be shy with the jalapeños!
Step 5: Cook the Waffles
Spoon the batter into your hot waffle iron and cook until the waffles are golden, crisp, and irresistible. Transfer finished waffles to a warm oven to keep them hot and crunchy while you whip up the dip.
Step 6: Make the Turkey Chile Con Queso Dip
Heat olive oil in a large skillet over medium. Add the ground turkey and cook, breaking it up with a spoon, until it’s browned and just cooked through. Toss in the chopped onion and garlic, sautéing until they’re soft and fragrant. Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper, letting those spices bloom for big, bold flavor.
Step 7: Add Tomatoes and Simmer
Pour in the diced tomatoes with green chilies and let everything simmer together for about 5 minutes. This step infuses the turkey with a tangy, spicy punch—just what you want in a chile con queso dip.
Step 8: Finish the Queso
Lower the heat and stir in the evaporated milk. Gradually add the Monterey Jack cheese, stirring constantly so it melts smooth and creamy. When your dip is perfectly luscious, take it off the heat and stir in fresh cilantro for a final burst of freshness.
Step 9: Serve and Enjoy
To serve, pile the hot cornbread waffles onto plates and ladle over generous spoonfuls of turkey chile con queso dip. Finish with a sprinkle of cilantro and a squeeze of lime. Waffles with Turkey Chile Con Queso Dip are ready to steal the show!
How to Serve Waffles with Turkey Chile Con Queso Dip
Garnishes
Garnishes make this dish pop! Try a scatter of fresh cilantro, a handful of sliced jalapeños for extra heat, and a few lime wedges on the side. A dollop of sour cream or a drizzle of hot sauce never hurts either.
Side Dishes
Waffles with Turkey Chile Con Queso Dip are hearty enough to stand on their own, but they pair beautifully with a crisp green salad, cool avocado slices, or a bowl of fresh fruit for a little contrast. For a party, set out tortilla chips for dipping extra queso!
Creative Ways to Present
For a stunning brunch platter, cut the waffles into quarters and stack them in a fan, then pour the queso dip over the top or serve it in a bowl for dunking. Or, let everyone build their own: set up a DIY waffle bar with toppings and garnishes for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the waffles and turkey chile con queso dip separately in airtight containers in the fridge. The waffles will keep for up to 3 days, and the queso dip will last about 4 days.
Freezing
You can freeze the cornbread waffles for up to 2 months—just cool them completely and wrap well. The queso dip isn’t ideal for freezing due to the cheese, but if you must, freeze in small portions and reheat gently to help the texture recover.
Reheating
To bring the waffles back to life, pop them in the toaster or a 350°F oven until crisp. Gently reheat the turkey chile con queso dip on the stovetop over low heat, stirring often, or in short bursts in the microwave, stirring between each.
FAQs
Can I make the waffles without jalapeños?
Absolutely! If you’re not a fan of spice or serving kids, just leave the jalapeños out. You’ll still get deliciously cheesy cornbread waffles with all the flavor you need.
Is there a way to make this dish vegetarian?
Definitely—swap the ground turkey for cooked black beans or crumbled tofu in the chile con queso dip. You’ll still get plenty of protein and all those crave-worthy Tex-Mex flavors.
Can I use a different cheese in the dip?
Yes! Monterey Jack melts beautifully, but you can experiment with pepper jack for more kick, or even a blend of cheddar and mozzarella. Just make sure to use cheese that melts smoothly.
What’s the best way to keep waffles crisp if serving a crowd?
Place cooked waffles on a wire rack in a 250°F oven as you make them. This keeps them warm and crispy while you finish the batch and prepare the turkey chile con queso dip.
Can I prepare any of this ahead of time?
Yes! You can make the waffles a day in advance and reheat them in a toaster or oven. The queso dip can be reheated gently on the stove, making Waffles with Turkey Chile Con Queso Dip a stress-free option for entertaining.
Final Thoughts
If you’re craving something that’s comforting, a little unexpected, and guaranteed to get rave reviews, give Waffles with Turkey Chile Con Queso Dip a try. It’s a dish that brings people together, sparks conversation, and tastes even better than it looks. Trust me—once you serve this, you’ll find yourself coming back to it again and again!
Print
Waffles with Turkey Chile Con Queso Dip Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Waffle Iron and Stovetop
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
These Cheddar Jalapeño Cornbread Waffles paired with a hearty Turkey Chile Con Queso Dip combine spicy, savory, and cheesy flavors for a Tex-Mex inspired main course that’s perfect for any meal. Crispy on the outside and tender inside, the waffles are studded with sharp cheddar and jalapeños, while the turkey chile con queso dip adds a creamy, protein-packed topping bursting with bold spices and fresh cilantro.
Ingredients
Waffle Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 2 jalapeños, seeded and finely diced
Turkey Chile Con Queso Dip Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup evaporated milk
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat and Prepare Waffle Batter: Preheat your waffle iron and lightly grease it with cooking spray. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar to combine all dry ingredients evenly.
- Mix Wet Ingredients and Combine: In a separate bowl, whisk together the buttermilk, eggs, and melted unsalted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing, which could make the waffles tough.
- Fold in Cheese and Jalapeños: Carefully fold in the shredded sharp cheddar cheese and finely diced jalapeños, ensuring even distribution throughout the batter for that spicy, cheesy kick.
- Cook Waffles: Pour an appropriate amount of batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. Once done, remove from the waffle iron and keep warm while you make the dip.
- Cook Turkey: In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and fully cooked through.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet with the turkey. Sauté until the onion becomes soft and translucent, releasing fragrant aromas.
- Add Spices and Tomatoes: Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Then add the diced tomatoes with green chilies. Allow the mixture to simmer for about 5 minutes to blend the flavors.
- Create the Queso Sauce: Reduce heat to low and stir in the evaporated milk. Gradually add the shredded Monterey Jack cheese a handful at a time, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
- Finish with Cilantro: Remove the skillet from heat and stir in the chopped fresh cilantro for a bright, fresh flavor.
- Serve: Plate the warm cheddar jalapeño cornbread waffles and spoon a generous amount of turkey chile con queso dip over each. Garnish with lime wedges on the side for an optional zesty squeeze.
Notes
- For extra heat, leave the seeds in the jalapeños to increase spiciness.
- You can prepare the waffles ahead of time and re-crisp them in a toaster before serving for convenience.
- The turkey chile con queso dip also pairs wonderfully with tortilla chips or as a savory topping for baked potatoes.
Nutrition
- Serving Size: 1 waffle with dip
- Calories: 480
- Sugar: 6 g
- Sodium: 790 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 105 mg
