Description
These Cheddar-Jalapeño Cornbread Waffles paired with a hearty Turkey Chile Con Queso Dip offer a delicious twist on traditional cornbread. Perfectly crispy waffles featuring sharp cheddar and spicy jalapeños are complemented by a creamy, flavorful turkey queso dip seasoned with chili powder and cumin. Ideal for game day or a comforting main course, this recipe combines Tex-Mex flair with American classics.
Ingredients
Scale
For the Waffles:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1 cup shredded sharp cheddar cheese
- 1–2 jalapeños (seeded and finely chopped)
- 1 tablespoon honey (optional)
For the Turkey Chile Con Queso Dip:
- 1 tablespoon olive oil
- ½ pound ground turkey
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ½ teaspoon salt
- 2 tablespoons diced green chiles (canned)
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- 1½ cups shredded Monterey Jack or cheddar cheese
- ¼ cup diced tomatoes (optional)
- Chopped cilantro or green onions for garnish
Instructions
- Prepare the batter: Preheat your waffle iron according to its instructions. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate bowl, beat the buttermilk, eggs, melted butter, and honey (if using) until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing. Fold in the shredded cheddar cheese and finely chopped jalapeños evenly throughout the batter.
- Cook the waffles: Lightly grease the preheated waffle iron to prevent sticking. Pour the batter onto the waffle iron following the manufacturer’s recommended portion size. Close the lid and cook the waffles until they are golden brown and crispy on the outside, which usually takes about 4 to 6 minutes depending on your machine. Carefully remove the waffles and keep warm while preparing the dip.
- Make the turkey chile con queso dip: Heat olive oil in a medium skillet over medium heat. Add the ground turkey and cook it thoroughly, breaking it apart with a spoon, for about 5 to 7 minutes until browned and no pink remains. Season the turkey with chili powder, cumin, paprika, and salt, stirring well to combine. Add diced green chiles and cook for another minute to meld the flavors.
- Thicken the dip: Sprinkle the all-purpose flour evenly over the cooked turkey and stir to coat. Slowly pour in the whole milk while stirring constantly to prevent lumps. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens to a creamy consistency.
- Add cheese and finish: Reduce the heat to low and gradually stir in the shredded Monterey Jack or cheddar cheese until fully melted and smooth. If desired, fold in diced tomatoes for added texture and flavor. Keep the dip warm until serving.
- Serve: Plate the crispy cheddar-jalapeño cornbread waffles alongside the warm turkey chile con queso dip. Garnish the dip with chopped cilantro or green onions for a fresh touch. Enjoy your dish immediately for the best taste and texture.
Notes
- These waffles are delicious on their own or topped with sour cream or fried eggs for extra indulgence.
- For a spicier queso dip, add a dash of hot sauce or include extra chopped jalapeños in the dip.
- Leftover waffles can be frozen; reheat them in a toaster or oven to restore their crispiness.
