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
Scale
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.
