Yummy Tex Mex Waffles Recipes

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TEX-MEX WAFFLES



Tex-Mex Waffles image

Not every waffle begs for syrup. Serve these savory delights with salsa and sour cream. Cooking time is as long as your waffle iron takes but I had to put something in.

Provided by Annacia

Categories     Breakfast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/3 cups longhorn cheese or 1 1/3 cups sharp cheddar cheese, grated
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon mild chili powder
1 2/3 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
2 tablespoons finely chopped green chilies

Steps:

  • Preheat the waffle maker.
  • In a large bowl, combine the flour, cornmeal, cheese, baking powder, sugar, salt and chili powder. Add the milk, eggs, vegetable oil and chiles, and mix just until moistened. Mixture may be a little lumpy.
  • Bake in preheated waffle maker according to manufacturer's instructions. Makes 4 to 5 large waffles.
  • Serve with your favorite salsa, sour cream and additional grated cheese.

ASIAN/TEX-MEX BREAKFAST



Asian/Tex-Mex Breakfast image

This is a ,albeit rather strange, awesomely delicious recipe i've adapted using sriracha, sour cream, eggs, and begedil (recipe provided below). Note: you can find sriracha in most grocery stores (safeway, winco, etc.), it is red with a green cap; and has a picture of a rooster on it.

Provided by BachFromTheDead

Categories     Breakfast

Time 25m

Yield 2 potato begedil, 8-10 serving(s)

Number Of Ingredients 16

3 yukon gold potatoes, peeled, and smashed
3 eggs
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bunch of cilantro & green onion, chopped
1/2-1 cup of crispy onion (see recipe below)
1/2 cup flour
6 tablespoons cornstarch
1 -3 cup oil
1 small onion, thinly sliced
1/4 cup flour
1 cup oil
egg
sour cream
sriracha sauce (a.k.a rooster sauce)

Steps:

  • Boil the potatoes for approximately 6-12 minutes (or until soft). Meanwhile, slice the green onions/cilantro and prep the crispy onions.
  • To prep the crispy onions; slice the onion very thinly (if you have a mandolin, I would reccomend using it) and coat with flour. Heat a small pan filled with the one cup of oil. Add the floured onion slices and cook until they possess a deep brown color.
  • Meanwhile; heat a large pan with the 1-3 cups oil for the begedil.
  • Remove the cooked potatoes fro the water once done, and place in a large mixing bowl. Smash until it holds the consistancy of mashed potatoes (chunks may be left in). Add the remaining ingredients from the "Begedil" section above, and stir until the potatoes have a slightly creamy texture.
  • Drop spoonfuls of the begedil into the hot oil pan and fry until golden-brown on either side.
  • Cook the eggs to your liking (over easy goes best, but if your particularly abject to such a prospect than any way but scrambled will do).
  • Top with a decent dollop of sour cream and sriracha (as much as you desire).

Nutrition Facts : Calories 633.7, Fat 56.6, SaturatedFat 7.7, Cholesterol 69.8, Sodium 178.4, Carbohydrate 28.2, Fiber 2.3, Sugar 1.7, Protein 5.1

YUMMY TEX MEX WAFFLES



Yummy Tex Mex Waffles image

Topped with melted pepper jelly, these cornmeal waffles have some kick! These were a winner in the B H & G pancakes and waffles catagory! Entered by Linda Traylor, Rome, Ga.(April 1995).

Provided by Sharon123

Categories     Breakfast

Time 17m

Yield 4 8 inch waffles, 8 serving(s)

Number Of Ingredients 15

1/2 cup red bell pepper, chopped small
1/2 cup green bell pepper, chopped small
1/2 cup green onion, sliced thin
1 tablespoon olive oil
3/4 cup all-purpose flour
1/4 cup whole wheat flour (or use all white flour)
1 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs
1 (8 ounce) carton plain yogurt (or try whipped cream cheese)
1/2 cup milk
1/3 margarine, melted (or butter)
jalapeno jelly, melted
shredded cheddar cheese (optional)

Steps:

  • In a medium saucepan, cook red pepper, green pepper, and green onion in hot oil over medium heat about 5 minutes or until crisp tender, stirring frequently; set aside.
  • In a large mixing bowl stir together flours, cornmeal, baking powder, and salt.
  • In another bowl, beat eggs slightly with a whisk or fork. Beat in yogurt, milk, and melted margarine or butter. Add egg mixutre to flour mixture all at once. Stir just until combined but still slightly lumpy. gently fold in pepper mixutre.
  • Pour 1-1 1/4 cups of batter onto grids of a preheated, lightly greased waffle maker(don't overfill). Close lid quickly; do not open during baking. Bake according to manufacturer's directions. When waffle is done, use a fork to lift it off the grid. Keep warm.
  • Repeat with remaining batter, making sure you grease the griddle again.
  • If the batter thickens on standing, you may need to thin it with a little milk.
  • To serve, top with melted jalapeno jelly and shredded cheddar cheese, if desired.
  • Enjoy!

Nutrition Facts : Calories 222.2, Fat 9.6, SaturatedFat 2.7, Cholesterol 75.9, Sodium 308.7, Carbohydrate 27.6, Fiber 2.4, Sugar 2.4, Protein 7.2

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