William’s Jalapeño Waffle Stack with Chorizo and Pepper Jack

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  • Cook time icon 15-20 minutes Prep | 10 minutes Cooking
Jalapeno Waffle Stack

Waffles

  • ½ cup flour
  • 1 cup cornmeal
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1½ tsp. baking powder
  • ½ tsp. Sauer's Garlic Powder
  • ½ tsp. Sauer's Cayenne Pepper
  • ½ tsp. Sauer's Crushed Red Pepper (optional)
  • 1 jalapeño, chopped
  • 1 egg
  • 1 cup buttermilk (whole fat)
  • ½ cup shredded pepper jack cheese
  • ½ cup Duke's Mayonnaise

Topping

  • 1 medium chorizo sausage link
  • Over easy eggs
  • 2 garlic cloves, chopped
  • 1 spring onion, chopped
  • Sour cream

Preparation

Stir together flour, cornmeal, salt, baking soda, baking powder, garlic powder, cayenne pepper, crushed red pepper, in medium bowl. Add egg, buttermilk and mayonnaise to dry mixture and mix well. Stir in chopped jalapeño and pepper jack cheese. Spoon into waffle iron and cook until golden brown. Mixture will be thick so I use a ½ cup measuring cup to add into waffle iron and spread with spoon.

For the chorizo blend, spray skillet with olive oil spray and add chopped garlic and chorizo sausage. Sauté until sausage is warm through and starts to break down oil. Be careful not to overcook as sausage will become crunchy.

Place 2 quarters of the waffle on a plate. Top with a couple spoonfuls of sausage mixture. Place egg over the top of the sausage. Top egg with sour cream and sprinkle with shredded pepper jack cheese. Top off with spring onion.

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