If you’re looking to wow your friends or simply treat yourself to a dish bursting with bold flavors and comforting textures, the Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip Recipe is exactly what you need on your menu. Imagine the crispy, golden edges of cornbread waffles infused with spicy jalapeños and sharp cheddar, perfectly paired with a creamy, cheesy turkey chile con queso dip that’s rich, savory, and slightly smoky. This recipe combines the best of classic Southern cornbread and Tex-Mex flair, creating an irresistible treat that’s as fun to make as it is to eat.
Ingredients You’ll Need
The magic of Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip Recipe lies in its simple yet thoughtfully chosen ingredients. Each element plays a vital role, whether it’s the tender crumb of the waffles or the melty, flavorful dip that accompanies them.
- Yellow cornmeal: Provides the signature texture and subtly sweet corn flavor essential for authentic cornbread waffles.
- All-purpose flour: Balances the cornmeal to give the waffles structure and tenderness.
- Baking powder and baking soda: Ensure your waffles rise beautifully and stay light inside.
- Salt: Amplifies the flavors in both the waffles and dip, preventing blandness.
- Eggs: Bind ingredients together and add richness.
- Buttermilk: Adds tangy moisture and reacts with leaveners for fluffy waffles.
- Melted butter: Brings lusciousness and a crispy finish.
- Sharp cheddar cheese: Infuses the waffles with deep, savory flavor and melty goodness.
- Jalapeños: Give just the right kick of heat and visual sparkle.
- Olive oil: For sautéing the turkey and building flavor in the dip.
- Ground turkey: Lean protein that keeps the dip hearty without overpowering the cheese.
- Spices (cumin, chili powder, garlic powder, onion powder): Create that authentic chile con queso taste.
- Flour: Thickens the dip for a velvety finish.
- Milk: Creamy base that melts the cheese smoothly.
- Shredded cheese blend: Adds gooey richness to the dip.
- Diced tomatoes with green chiles: Bring balancing acidity and extra flavor depth.
- Chopped cilantro (optional): Fresh herb brightness to finish the dip.
- Nonstick spray or oil: Keeps waffles crisp and prevents sticking.
How to Make Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip Recipe
Step 1: Prepare the Cornbread Waffles
Preheat your waffle iron so it’s ready to go when your batter is mixed. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt to evenly distribute all dry ingredients. In another bowl, beat the eggs with buttermilk and the melted butter—that’s what will give the waffles their tender crumb and buttery crispness. Combine wet and dry ingredients gently, making sure not to overmix—the mixture should still be a bit lumpy. Finally, fold in the shredded cheddar and finely chopped jalapeños, which add bursts of melty cheese and the right amount of heat. Grease the waffle iron lightly and scoop just enough batter to fill the grids without overflowing, then cook until golden crisp. Repeat with the remaining batter and keep the waffles warm in a low oven to serve later.
Step 2: Make the Turkey Chile Con Queso Dip
While the waffles cook, heat the olive oil in a skillet over medium heat and cook the ground turkey until it’s browned and crumbly, which takes about 5 to 7 minutes. This lean protein forms a hearty base for the dip. Sprinkle in your cumin, chili powder, garlic powder, onion powder, salt, and pepper to build that warm, South-of-the-border spice profile. Stir in the flour to help thicken the sauce, then slowly pour in the milk while whisking to avoid lumps. Bring the mixture to a gentle simmer; the heat will help the flour thicken the dip nicely. Add the shredded cheese little by little so it melts evenly and becomes silky smooth. Stir in drained diced tomatoes with green chiles to balance richness with brightness, and finish with chopped cilantro for an herbal lift, if you like.
Step 3: Assemble and Serve
Plate your crispy cornbread waffles and ladle the luscious turkey chile con queso dip on top or serve it on the side for dipping. The contrast of warm, cheesy dip and crunchy waffles makes every bite exciting and comforting at the same time. This final step brings all the flavor and texture combinations together beautifully.
How to Serve Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip Recipe
Garnishes
Adding garnishes can elevate your Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip Recipe from delicious to downright irresistible. Fresh cilantro sprinkled over the top lends a fresh, bright contrast. Thin slices of extra jalapeño add an eye-catching pop of color and heat. A dollop of cool sour cream creates a creamy counterpoint that balances the spicy kick beautifully.
Side Dishes
For a complete meal, consider pairing these waffles and dip with simple, refreshing sides like a crisp green salad with a citrus vinaigrette or a bowl of smoky roasted corn salad. These keep the overall meal lively and light without competing with the richness of the waffles and queso dip.
Creative Ways to Present
Want to impress your guests? Stack the waffles in a mini tower with queso dip layered between each waffle slice, then drizzle extra dip on top and garnish with jalapeños and cilantro. Or serve the dip in small ramekins alongside individual waffle wedges for a fun communal dipping experience that’s perfect for game day or casual entertaining.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of these Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip Recipe, store the waffles and dip separately in airtight containers in the refrigerator. The waffles stay freshest for up to 3 days, maintaining their crispness better when reheated properly. The queso dip will hold well for about 2 to 3 days and might thicken; just stir in a little milk when reheating to loosen it up.
Freezing
The waffles freeze beautifully. Let them cool completely, then place them in a single layer on a baking sheet and freeze until firm before transferring to a freezer-safe bag or container. This prevents sticking and keeps them crisp. They can be frozen for up to 2 months. The turkey queso dip is best made fresh but can be frozen if needed; just expect slight texture changes, and reheat gently with extra milk to smooth it out.
Reheating
To reheat waffles and bring back their crisp exterior, toast them in a toaster oven or bake in a preheated 350°F oven for 8 to 10 minutes. For the dip, warm slowly on the stovetop or in the microwave in short bursts, stirring often and adding milk if it becomes too thick. Proper reheating ensures your Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip Recipe tastes just as amazing the next day.
FAQs
Can I make the waffles spicier?
Absolutely! Feel free to add more jalapeños or even try a hotter pepper if you like things fiery. You can also serve the waffles with a splash of hot sauce on the side for extra kick.
What if I don’t have buttermilk?
No worries! You can easily substitute by mixing 1 tablespoon of lemon juice or white vinegar with just under a cup of milk and letting it sit for 5 minutes. This homemade buttermilk works just as well for tender waffles.
Can I use ground beef instead of turkey in the queso dip?
Yes, ground beef is a great alternative that adds a deeper beefy flavor. Just substitute in equal amount and cook the same way. You could also try black beans for a vegetarian twist.
Is this recipe kid-friendly?
Definitely! The flavors are bold but balanced, and you can always adjust the jalapeño to make it milder for little ones. The cheesy waffles are especially popular with kids who enjoy fun shapes and hearty tastes.
Can I prepare parts of this recipe ahead of time for a party?
Yes, you can make the waffle batter and turkey queso dip a day in advance. Keep them refrigerated and cook the waffles fresh just before serving. The dip can be reheated gently to serve warm alongside the waffles.
Final Thoughts
There’s something truly joyful about sitting down to indulgent, flavorful cornbread waffles smothered in a creamy, spicy turkey queso dip. The Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip Recipe brings together comfort food and fun flair in the best way possible, perfect for game days, cozy dinners, or any time you want to feel a little festive at the table. I can’t wait for you to try this recipe and experience all the cheesy, spicy goodness for yourself!
Print
Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop + Waffle Iron
- Cuisine: Tex-Mex
- Diet: Kid-Friendly
Description
These Cheddar Jalapeño Cornbread Waffles paired with a savory Turkey Chile Con Queso Dip make a deliciously spicy and cheesy dish perfect for game day or a hearty snack. The crispy waffles are infused with sharp cheddar cheese and fresh jalapeños, while the warm turkey queso dip offers rich flavors with a Tex-Mex twist.
Ingredients
For the Cornbread Waffles:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup melted butter
- 1 cup shredded sharp cheddar cheese
- 1–2 jalapeños, seeded and finely chopped
- Nonstick spray or oil for waffle iron
For the Turkey Queso Dip:
- 1 tablespoon olive oil
- 1/2 pound ground turkey
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 2 tablespoons chopped cilantro (optional)
Instructions
- Prepare the waffle batter: Preheat your waffle iron as per the manufacturer’s instructions. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined. In a separate bowl, beat the eggs, then add the buttermilk and melted butter, stirring until blended. Pour the wet ingredients into the dry ingredients and gently stir until just combined, avoiding overmixing. Fold in the shredded cheddar cheese and chopped jalapeños carefully.
- Cook the waffles: Lightly grease the waffle iron with nonstick spray or oil. Pour enough batter onto the iron to fill the grids without overflowing. Close and cook according to your waffle iron’s settings, usually until the waffles are golden brown and crisp. Remove and keep warm in a 200°F oven if preparing multiple waffles. Repeat until all batter is used.
- Make the turkey queso dip: Heat the olive oil in a skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook for 5–7 minutes until browned and cooked through. Sprinkle the cumin, chili powder, garlic powder, onion powder, salt, and pepper over the turkey and stir to coat evenly. Sprinkle the flour on top and stir well to combine.
- Finish the queso dip: Slowly whisk in the milk, bringing the mixture to a gentle simmer while stirring constantly. Gradually add the shredded cheese a handful at a time, stirring until melted and smooth after each addition. Stir in the drained diced tomatoes with green chiles and cook for another 2–3 minutes until the dip is heated through and thickened. Optionally, mix in chopped cilantro for extra flavor.
- Serve: Plate the cheddar jalapeño cornbread waffles and spoon the warm turkey queso dip over them or serve it alongside for dipping. Garnish with extra jalapeños, cilantro, or a dollop of sour cream if desired for more flavor and presentation.
Notes
- For extra heat, increase the number of jalapeños in the waffle batter or add a splash of hot sauce to the batter.
- The turkey queso dip can easily be made with ground beef or black beans as a vegetarian alternative.
- Waffles can be kept warm in a low oven while finishing the queso dip.
- Use sharp cheddar cheese for a more pronounced cheesy flavor in both waffles and dip.
