March 28, 2017
Cheddar Corn Waffles with Poblano Pepper Sauce
Crisp, cheesy waffles topped with eggs and just the right amount of zip in a creamy sauce. An Easter brunch show-stopper! Makes 10 waffles.
- 1 Tbsp. olive oil
- 4 garlic cloves, peeled
- 1 onion, coarsely chopped
- 2 poblano peppers, cut into large strips
- 6 Tbsp. butter
- ½ cup flour
- 2 cups milk (warm)
- 2 cups chicken broth (warm)
- 1 tsp. salt
- 1 cup spinach leaves
- 1 cup yellow cornmeal
- ¼ cup flour
- 1 tsp. salt
- ½ tsp. baking soda
- ½ tsp. double acting baking powder
- 1 cup sour cream
- 1¼ cups creamed corn
- 2 large eggs
- ¼ cup canola oil, plus extra for greasing the waffle iron
- 1 medium onion
- 2-4 jalapeño peppers
- 10 ½ oz. sharp cheddar, grated
- Preheat the oven to 375ºF. Wrap the garlic in foil with a little bit of oil. Toss the poblano and onion with the remaining oil. Place all three items on a baking sheet and roast for 30 minutes or until very soft.
- Meanwhile, melt the butter in a saucepan and whisk in the flour to form a thick paste. Cook for a few minutes. Slowly whisk in the warm milk and chicken broth. If they are cold, it will be more difficult to achieve a smooth texture. Whisk/simmer until smooth and thick, 5-10 minutes.
- Add half of the creamy mixture to a blender or food processor with the roasted vegetables from step one. Add the spinach. Pulse until smooth. Taste and adjust with additional salt, pepper, or other seasoning.
- Transfer to the saucepan and combine with remaining creamy sauce base. Season with additional salt and pepper. Use on enchiladas, burritos, veggie bowls, quesadillas, eggs, breakfast hash, or anything else that you want. Sauce for life!
- Chop the onion and peppers finely.
- Mix the yellow cornmeal, flour, salt baking soda and baking powder together in a large bowl.
- In another smaller bowl, whisk together the sour cream, creamed corn, eggs and oil.
- Add the chopped peppers and onion to the wet ingredients. Stir well.
- Fold your wet ingredients into your dry ingredients until just mixed.
- Now add in the grated cheddar and stir well until combined.
- Heat your waffle iron and brush the interior with a little oil to grease.
- Bake the batter according to manufacturer’s instructions, being careful not to overfill the waffle iron.
- I like to leave mine in for a little longer after the “ready” light comes on to get crunchier edges.
- The longer you simmer the sauce, the thicker it will get.
- This recipe was inspired by the Rick Bayless recipe for the Enchiladas Especiales Tacuba.
- Recipe by Stacy Rushton, Sundaysuppermovement.com