Savory Waffles

These are great for a Sunday brunch in your PJs.  Go ahead and treat yo’ self!

INGREDIENTS

For the Salsa
 
1 cup cherry tomatoes, cut into small pieces
1 Tbsp chopped cilantro
1 Tbsp chopped green onions
1 small jalapeño pepper, finely chopped (seeded if less heat desired)
1 tsp fresh lime juice
Pinch of salt

For the Waffles and Assembly
 
2 large green chile peppers (such as Anaheim), halved lengthwise and seeded
½ cup flour
½ cup cornmeal
1 tsp baking powder
½ tsp salt
¾ cup milk
1 egg
2 Tbsp butter, melted
½ cup shredded cheddar cheese
Additional toppings: poached eggs, sliced avocado, cilantro sprigs and/or hot sauce

DIRECTIONS

• Make the salsa by combining all salsa ingredients in a bowl and stirring together until well mixed. Let salsa sit while you make the waffles. 

• Roast green chiles: place peppers, skin side up, in a single layer on a baking sheet lined with foil. Place baking sheet on top rack in oven and broil on high until peppers are blackened and blistering, about 10-12 minutes. 

• Immediately transfer peppers to a bowl and cover tightly with plastic wrap. Let peppers sit inside the bowl for 5-10 minutes (this steams them, which will make the skins much easier to remove). 

• Peel charred skins off of peppers, discard skins and chop peppers into small pieces. 

• While peppers are steaming, mix up your waffle batter. Stir together the flour, cornmeal, baking powder, and salt together in a medium bowl. Add in the milk, egg, and melted butter and mix well. 

• Fold in the shredded cheddar cheese and chopped roasted chile peppers. 

• Preheat waffle iron, and once hot, pour on ⅓ of the batter and cook according to your waffle iron’s instructions. 

• Repeat with the remaining batter - you should end up with 3 waffles total. Serve waffles topped with fresh salsa, and any and all other toppings you can think of.