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
Scale
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
