Description

These Cheddar Jalapeño Cornbread Waffles paired with a hearty Turkey Chile Con Queso Dip make for a savory, spicy, and cheesy dish perfect for brunch or a comforting snack. The waffles offer a golden, crispy texture with the kick of fresh jalapeño, while the turkey chile con queso dip adds protein-rich warmth with a creamy cheese sauce infused with southwestern spices.

Ingredients

Scale

For the Cheddar Jalapeño Cornbread Waffles

¾ cup cornmeal
¼ cup sweet rice flour
¼ cup gluten-free oat flour
¼ cup millet flour
¼ cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 large eggs
1 cup milk
4 tablespoons unsalted butter, melted and slightly cooled
¾ cup sharp cheddar cheese, grated
1 large jalapeño, seeds removed and minced

For the Turkey Chile Con Queso Dip

1 teaspoon extra-virgin olive oil
½ cup yellow onion, minced
2 teaspoons minced garlic (about 3 large cloves)
½ lb ground turkey
½ teaspoon cumin
2 teaspoons chili powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 (14.5 oz) can diced tomatoes, drained
3 tablespoons unsalted butter
3 tablespoons sweet rice flour
1¾ cups milk
1½ cups shredded sharp cheese
Optional: lime wedges, for serving

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Instructions

Mix Dry Ingredients: In a medium bowl, whisk together cornmeal, sweet rice flour, oat flour, millet flour, sugar, baking powder, and kosher salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs and milk until combined, then add the melted and slightly cooled unsalted butter and whisk thoroughly.
Combine Batter: Pour the wet ingredients into the dry ingredients while whisking until the batter is smooth. Gently fold in the grated sharp cheddar cheese and the minced jalapeño.
Cook Waffles (Electric Waffle Iron): Preheat the electric waffle iron and lightly spray with oil as needed. Pour batter into the iron and cook according to the manufacturer’s directions until golden and crisp.
Cook Waffles (Stovetop Waffle Iron): Heat both sides of the waffle iron over medium heat for 3 minutes. Lightly spray with oil, then pour about a scant ¼ cup of batter into each waffle square. Cook for 90 seconds, then flip and cook an additional 90-120 seconds until golden brown. Transfer waffles to a wire rack to crisp up. Repeat with remaining batter.
Serve or Reheat Waffles: Serve immediately or reheat in a toaster for a crispy finish.
Cook Turkey Mixture: In a skillet, heat extra-virgin olive oil over medium heat. Add minced yellow onion and garlic; cook until softened and fragrant. Add ground turkey along with cumin, chili powder, paprika, cayenne pepper, kosher salt, and black pepper. Cook until the turkey is browned and cooked through. Stir in the drained diced tomatoes and set aside.
Make Cheese Sauce: In a saucepan over medium heat, melt unsalted butter. Whisk in sweet rice flour to form a roux, then gradually whisk in milk, continuing until the sauce thickens smoothly. Stir in shredded sharp cheese until fully melted and smooth.
Combine Dip: Fold the cooked turkey mixture into the cheese sauce, stirring well to combine all flavors evenly.
Serve: Serve the warm turkey chile con queso dip alongside the cheddar jalapeño cornbread waffles. Garnish with optional lime wedges for added zest.

Notes

Removing seeds from the jalapeño reduces heat, but leave some seeds in for extra spice.
The batter can be cooked using either an electric waffle iron or a stovetop waffle iron depending on what’s available.
Use gluten-free flours to keep the waffles gluten-free, suitable for gluten-sensitive diets.
Store leftover dip in an airtight container in the fridge and reheat gently on the stovetop.
Serve lime wedges on the side for a bright, fresh contrast.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American Southwestern