Well, that was a mouth full! Seriously, though… I couldn’t think of a better title or a single flavor that I could leave out of it! This would be a phenomenal starter dish to share or a savory breakfast meal. Adding green chiles to corn bread is not a new idea, but waffling them, may very well be! If not, at least I’ve got my schnazzy sauce to set this dish apart from others!

You will need the following:

Waffle Batter

• 1 3/4 cups all purpose flour
• 1 1/4 cups cornmeal
• 1 Tbsp baking powder
• 1 tsp salt
• 2 cups milk
• 3 Tbsp. vegetable oil
• 2 large eggs
• 1 small can Ortega or hatch diced chiles

Sauce

• 1 8oz container creme fraiche (you may sub sour cream, but the creme fraiche is far superior for this)
• 1/4 cup finely chopped fresh cilantro
• the juice of one lime

Directions:

Waffles

1. In a large bowl, mix together dry ingredients. Add wet ingredients and stir until just combined, do not over mix.
2. Add the can of chiles and combine.
3. Cook them on a hot, greased waffle iron as you would regular waffles. Place them in a low oven if not serving them right away.

Sauce

Add all ingredients to a bowl and mix well. Allow the flavors to develop together for a few hours if possible.

You can serve up an entire waffle if you like, but I served half and spooned a generous amount of the creme fraiche on top. This portion size would be an ideal appetizer for two. I really enjoyed this recipe. It had a nice south-western flair to it and was just special enough with the creme fraiche to feel kinda fancy, yo! I hope you enjoy it!