Go Back
+ servings
Print
Savoury Mexican Waffles are the answer to all your brunch needs. Filled with corn, cilantro and feta, top with an egg and salsa verde! #waffles #brunch

Corn, Jalapeño and Queso Fresco Waffles with Salsa Verde

Savoury waffles that could be used for breakfast, lunch or dinner. Top with an egg, chilli, or a bean salsa for a quick and satisfying meal.
Course Waffles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Samantha

Ingredients

  • 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
  • Waffles:
  • 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.

Instructions

  1. Salsa Verde:
  2. Preheat oven to 400° F.
  3. 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.
  4. 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).
  5. Chill in fridge until ready to use.
  6. Waffles:
  7. 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.
  8. 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).
  9. Flip waffle iron after 7-10 minutes. Allow second side to cook for 5-7 more minutes until both sides are golden brown.
  10. 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.
  11. *salsa verde can be made up to 3 days in advance. Cover and chill in fridge.