Description
A flavorful and hearty recipe featuring cheddar jalapeño cornbread waffles served with a rich turkey chile con queso dip. Perfect for a savory breakfast, brunch, or game day snack, combining spicy jalapeños, sharp cheddar, and a creamy turkey cheese dip.
Ingredients
Scale
Cornbread Waffles
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 cup shredded sharp cheddar cheese
- 2 jalapeños, seeded and finely chopped
- Nonstick spray for waffle iron
Turkey Chile Con Queso Dip
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 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 milk
- 2 tablespoons all-purpose flour
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the batter: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined. In a separate bowl, whisk the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the shredded cheddar cheese and finely chopped jalapeños carefully.
- Cook the waffles: Preheat your waffle iron and spray it with nonstick cooking spray. Pour the batter into the waffle iron and cook according to the manufacturer’s instructions until the waffles are golden brown and crisp. Remove and keep warm while preparing the dip.
- Cook the turkey mixture: Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring and breaking it up with a spoon, until browned and cooked through. Add diced onion and minced garlic; cook until softened and fragrant, about 3-4 minutes.
- Season the turkey: Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to coat the turkey evenly with the spices. Add the diced tomatoes with green chilies and simmer the mixture for about 5 minutes to combine the flavors.
- Make the cheese sauce: In a separate small saucepan, whisk together the milk and flour over medium heat. Continue whisking until the mixture thickens and starts to bubble. Remove from heat, then stir in the shredded Monterey Jack and cheddar cheeses until smooth and fully melted to create a creamy cheese sauce.
- Combine dip components: Add the cooked turkey mixture to the melted cheese sauce and stir thoroughly to blend all ingredients into a rich turkey chile con queso dip.
- Serve: Plate the warm cheddar jalapeño cornbread waffles and spoon generous amounts of the turkey chile con queso dip over each waffle. Garnish with fresh chopped cilantro. Serve immediately and enjoy.
Notes
- For extra heat, keep some jalapeño seeds in the batter.
- Ground chicken can be used as a substitute for ground turkey.
- Keep waffles warm in a 200°F oven while preparing the dip to maintain crispness.
- Ensure not to overmix the batter to keep waffles light and fluffy.
- This dish pairs well with a side of fresh salad or pico de gallo for added freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Waffle Iron and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 waffle with dip
- Calories: 520
- Sugar: 7 g
- Sodium: 830 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg
