Waffles with Salsa

These savory side dish waffles are fun to serve with chili as part of a Tex-Mex dinner.

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  • Makes: 10 servings
  • Yields: 10 to 12 (4-inch) waffles
  • Prep: 25 mins
  • Bake: 3 mins to 4 mins per waffle
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Waffles with Salsa
Ingredients
1
recipe Jicama-Bean Salsa
1/2
cup yellow cornmeal
2
tablespoons sugar
1
tablespoon baking powder
2
teaspoons chili powder
1/2
teaspoon salt
1
cup buttermilk
1
egg
2
tablespoons cooking oil
1
4 ounce can diced green chili peppers, drained
3/4
cup bottled salsa
 
Dairy sour cream (optional)
 
Directions
  1. Prepare Jicama-Bean Salsa (see recipe below); set aside. In a large bowl combine flour, cornmeal, sugar, baking powder, chili powder, and salt. In a medium bowl combine buttermilk, egg, and oil; add to dry ingredients. Stir until combined. Stir in chili peppers.
  2. Pour batter onto grids of a preheated, lightly greased waffle baker. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm with Jicama-Bean Salsa and bottled salsa. If desired, top with sour cream and cheese. Makes 10 to 12 (4-inch) waffles.
Jicama-Bean Salsa
Ingredients
1
medium tomato
1/2
15 ounce can black beans, rinsed and drained
1/4
cup coarsely chopped, peeled jicama
1/4
cup coarsely chopped red onion
1
tablespoon snipped fresh cilantro
Directions
  1. Halve, seed, peel, and chop avocado. Coarsely chop tomato. In a medium bowl combine avocado, tomato, black beans, jicama, red onion and cilantro. Makes about 1-1/2 cups salsa.
Nutrition Facts (Waffles with Salsa)
    Per serving:
  • 174 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 22 mg chol.,
  • 403 mg sodium,
  • 24 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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