Savoury Mexican Waffles are the answer to all your brunch needs. Filled with corn, cilantro and feta, topped with an egg and salsa verde!
I have many great things to say about this post; in respect of your time I’ll try to be brief where I can. Magic waffles, how I’ll reference these waffles from now on. The recipe came together quickly, making the food was straightforward, and my friend Joey (website) took some stunning photos that made my food look good. Damn good if I may say so. Corn, Jalapeño and Queso Fresco Waffles with Salsa Verde and a Blood Orange Mimosa are one dynamite team. Kind of like Joey and her camera. Or me and a waffle maker. 😉 I’ll have the Blood Orange Mimosa recipe up for you soon (if the stars align and all 3 kids nap all at the same time it should be tomorrow). I’m not saying these Mimosas aren’t note worthy, because they most definitely are. I see them making a strong appearance on Mother’s Day and any other event where I have control of the menu. I’ve simply run out of time and must leave you in suspense.
Magic Waffles with Salsa Verde is one of the best recipes I’ve had the pleasure of coming up with. Recipe development can be a trying process at times. If the flavours don’t meld or the technique is off, it can be trying in the sense that we end up eating a LOT (read too much) of whatever I’m testing out. In this case, it was all pleasure. For full disclosure, I don’t own a waffle maker or iron. I borrowed Joey’s for this post. I do have to say that I loved her waffle irons and I can’t wait to get my hands on some. Have you used a waffle maker or iron? Any recommendations for me?
We topped these savoury waffles with fried eggs, avocado slices, more crumbled cheese, and more cilantro. They were good. So good that I’m basically drooling looking at all these photos reminiscing about them.
When Joey asked about doing another collaboration together I immediately jumped on board. Developing a savoury waffle recipe? Yes please! Hanging out making food and taking photos together? Sign me up! Even though I had to run off every hour or two to nurse a baby, change diapers and wrangle twin toddlers the recipe and photos turned out swimmingly! Do you see a favourite photo here? Let me know which one it is! I’m obsessed with the dipping one. I apparently missed my life calling as a waffle hand model. 😉 It’s a solid amount of time to hang out together; 2 creative personalities elbowing for “control”. All I can say is that when Joey’s around I’m happy to stay in the kitchen and let her work her magic.
With regards to the tomatillos, they can look intimidating if you’re not overly familiar with them. They look like green tomatoes with a pale green husk on them. You’ll want to remove that husk before you start any cooking. I’ve found the easiest way to do this is by having clean water in the sink and putting the tomatillos in it. Then pull off the husks and rub tomatillo clean with a small piece of paper towel (reuse the same piece of paper towel for all the tomatillos). Below the husks is a sticky substance which calls for paper towel or a cloth to be used to clean them as the stickiness won’t come off with only using water.
- Salsa Verde:
- 1 lbs tomatillos 5-8 depending upon size, husks removed and quartered
- 1 medium white onion peeled and chopped
- 2 garlic cloves peeled
- 1-3 jalapeños depending upon desired spice level cut in half and stem removed
- 1 bunch cilantro stems included, tough ends trimmed
- 1/4 cup avocado or olive oil plus more for drizzling
- 1/2 tsp sea salt
- 2 cups flour
- 4 tsp baking powder
- 2 tsp cumin
- 1 tsp salt
- 1 3/4 cups milk
- 2 large eggs
- 1/2 cup vegetable oil avocado, canola or grapeseed
- 1 cup corn fresh, frozen or canned will work
- 1-3 jalapeños seeded and finely chopped (we can't do major spice so 1 worked well for us)
- 1/2 cup crumbled queso fresco or feta as a substitute
- Suggested toppings: crispy fried eggs avocado slices, jalapeño slices, crumble cheese, chopped cilantro, sliced green or red onion, hot sauce, salsa, etc.
Preheat oven to 400° F.
Place tomatillos, white onion, garlic, and jalapeño on a baking sheet. Drizzle oil over top and toss to fully coat. Bake for 20-25 minutes until tomatillos and onion have softened. Remove from oven and let cool.
Place ingredients from the baking sheet with cilantro, 1/4 cup oil and sea salt in a blender or food process and blend until desired consistency is reached (I like mine quite smooth, leaving it chunky is tasty as well).
Chill in fridge until ready to use.
In a large bowl whisk together flour, baking powder, cumin, and salt. Add milk, eggs and vegetable oil. Whisk until well blended and any large lumps have disappeared. Add corn, chopped jalapeño, and crumble queso fresco.
Oil or grease waffle irons/maker and heat over medium-high heat for a waffle iron. Once irons are hot add about a third of the batter (the batter will expand slightly and even out when pressed).
Flip waffle iron after 7-10 minutes. Allow second side to cook for 5-7 more minutes until both sides are golden brown.
To assemble cut waffle into sections and pile on place with desired toppings. Drizzle salsa verde over top. Serve remaining salsa verde on the side.
*salsa verde can be made up to 3 days in advance. Cover and chill in fridge.
Be sure to check back in tomorrow for the Blood Orange Mimosa recipe!