Cheesy Jalapeno Cornbread Waffle Nachos

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup chopped fresh jalapeños
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups buttermilk
• 1/3 cup melted butter
• 2 large eggs
• 2 cups shredded cheddar cheese
• 1/4 cup diced jalapeños (for topping)
• 1/4 cup chopped cilantro (optional)
• 1/2 cup sour cream (optional for serving)

Steps

1. 1 Preheat your waffle iron according to manufacturer instructions.
2. 2 In a large bowl, whisk together cornmeal, flour, chopped jalapeños, baking powder, and salt.
3. 3 In another bowl, whisk buttermilk, melted butter, and eggs until smooth. Pour into dry ingredients and stir just until combined.
4. 4 Lightly grease the waffle iron and pour in enough batter to fill the grid. Cook until golden and crispy.
5. 5 Layer cooked waffles on a baking sheet, sprinkle with shredded cheddar and diced jalapeños.
6. 6 Bake in a preheated 350°F oven for 5-7 minutes until cheese is bubbly and melted.
7. 7 Garnish with cilantro and serve with a dollop of sour cream if desired.

Equipment

• Waffle iron
• Baking sheet
• Mixing bowls
• Whisk

Variations

• Add cooked and crumbled bacon for a smoky twist.
• Top with diced tomatoes and green onions for a Tex-Mex flair.

Substitutions

• If you don’t have buttermilk, use 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar, let it sit for 5 minutes.

Pairings

• Perfect with a cold beer or a tangy margarita.
• Great alongside a hearty chili for a complete meal.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper to the batter.
• If you like things milder, use less jalapeño or opt for mild peppers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: These nachos freeze well for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F oven.

Serving Suggestions

• Pair with a zesty salsa or guacamole for a refreshing contrast.
• Serve with a side of black bean dip for added protein.

FAQ