These Cheddar Jalaepño Waffles will make your savory breakfast dreams come true! Oh, and the recipe is gluten free, too
You read that correctly: Cheddar. Jalapeño. Waffles. But I can’t take credit for this recipe—no, no, no. This recipe comes from my friend Quelcy’s new cookbook, The Gluten-Free Grains Cookbook. ….meaning these waffles are in fact gluten free.
If there’s one food pairing I adore, it’s waffles+fried chicken. But, as you might assume, I don’t eat it very often. It’s something I might eat while on vacation or out to eat, but it always feels like such a splurge. Luckily, this recipe does NOT and is secretly healthy thanks to the “fried” chicken that’s actually coated in QUINOA. My mind is still blown. How-e-ver, waffles are my true love language, so that’s the recipe I’m sharing with you. If you want the quinoa friend chicken, you’ll have to buy the book 🙂 Yes, really. You can buy the book here.
GLUTEN FREE JALAPEÑO WAFFLES
- millet flour
- sorghum flour
- coconut oil
- corn kernels
- cheddar cheese
HOW TO MAKE THIS RECIPE
There are two parts to this recipe, the waffles and the chicken, but for the sake of this post, we’re just going to talk about the waffles. In her book, the waffles and chicken are two separate recipes that she suggests pairing together, but it all starts with the waffles.
Gather your flours: If you already follow a gluten free diet, you probably already have the appropriate flours in your pantry. If not, I suggest checking out your local health food store or ordering them online. The Whole Foods near me doesn’t carry sorghum or millet flours, but the local co-op does, so that was convenient! If you aren’t sure, just call the store ahead and ask.
Mix everything: It’s a traditional recipe in the way that you’re going to start by mixing the dry ingredients together, then in a separate bowl whisking the wet ingredients together and then combining the two. Last, you’ll fold in the corn kernels, jalapeños and cheddar cheese (the best parts!).
Serve them: The recipes suggests serving the waffles with maple syrup, but I opted to use butter and LOTS of honey and it was fabulous. If you happen to have hot honey, that would also be delicious.
OTHER SAVORY BREAKFAST RECIPES:
Cheddar Jalapeño Waffles
- 1/2 cup millet flour
- 1/2 cup sorghum flour
- 1/2 cup cornmeal
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups buttermilk
- 2 eggs
- 1 tbsp coconut oil melted
- 1 cup raw corn kernels
- 2 jalapeños seeded and diced
- 3/4 cup shredded cheddar cheese
- Black pepper to taste
- Butter maple syrup, honey to serve
- Preheat a waffle iron according to manufacturer's instructions.
- In a large bowl, whisk the flours, baking powder, baking soda and salt; set aside.
- In a small bowl, whisk the buttermilk and eggs. Pour the wet mixture over the flour mixture, and whisk gently to combine. Gently whisk in the coconut oil.
- Fold in the corn kernels, jalapeños, cheddar and black pepper.
- Following the manufacturer's instructions, cook the waffles until deep brown and crisp. For a standard waffle iron, pour a generous 1/2 cup (118 ml) of batter into the center, spreading to within 1/2 inch (1 cm) of the edges, and close; the waffle will cook in 2-3 minutes.
- Serve warm, with butter, maple syrup and a piece of "fried" chicken!