Green Chile Cheddar Waffles
Green Chile Cheddar Waffles are perfect brunch and breakfast for dinner solution for one or a large crowd. These are freezer friendly and loved by the whole family!
Savory, crispy, and cheesy Green Chile Cheddar Waffles are absolutely the BEST for your brunch and breakfast for dinner situation. I am a team waffle through and through so this is easily one of my favorite things I have shared on the blog. We make this so often that I never really bothered to take proper pictures & jot down a recipe. I used my Matcha White Chocolate Waffles recipe as a base and swapped ingredients from sweet to savory and it hit the spot in a major way esp when topped with sunny side egg and hot sauce.
The batter is naturally vegan (obviously until you add cheese) by using simple pantry ingredients and I really really like the way it turns out. I have played around with all-purpose, whole wheat, and whole wheat pastry flour and honestly, I find whole wheat pastry flour to be a happy medium between light, fluffy waffles with little dose of fiber [whole wheat made it little too dense] and as expected all purpose is great sans the nutrients. But you do you depending on how nutritious you like your waffles to be...
Green chile cheddar waffles are very mild in green chile flavor so add finely chopped chile peppers if you want a little kick. Talking about chiles, I am always confused as to is it chili? is it chile? or chilly? Based on the internet, here is what I found :
- Generally speaking, "chili" refers to the meat dish while "chile" is the pepper.
Chile is the most common Spanish spelling in Mexico and other Latin American countries. It is also used in some parts of the United States and Canada when referring to the spicy pepper. The plural is "chile" or "chiles."
Chili is the Americanized version that got shortened from "carne con chili," to just "chili." The term is widely accepted for peppers and is often used as the spelling for "chili powder".
Chilli is the spelled in Britain, as well as the countries of Australia, Singapore, India, and South Africa to name a few. I grew up spelling chilli too until I moved here. The plural is "chillies."
I highly recommend making a large batch of green chile cheddar waffles - enjoy some for brunch and save the rest in the freezer for quick weeknight dinner. They freeze beautifully and I have some notes below on how I like to do mine.
I totally foresee Green chile cheddar waffles "bar" where you can pick and choose your toppings like eggs, bacon, avocado slices, variety of hot sauces, scallions, micro greens, maple syrup if you are into sweet-savory combo!
Green Chile Cheddar Waffles
makes 4 square waffles
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1 cup unsweetened almond milk
- 2 tablespoon canola oil
- 1-14 oz can green chile
- about 3/4 cup shredded cheddar cheese
- 2 scallions, finely chopped
- 1 serraro, jalapeno or other chiles for more spice, optional
- To serve - fried eggs, avocado slices, salsa, microgreens etc
- Heat the waffle maker and lightly grease it with oil or use cooking spray.
- In a medium bowl, combine flour, baking powder, and salt. Mix it well.
- Slowly pour milk, canola oil, green chile, and cheese to the dry mix. Combine everything together.
- Pour about 1/4 cup + scant 2 tablespoon batter into the waffle iron.
- Let it cook for 4-5 minutes or per your waffle maker's instructions.
- Meanwhile, make fried eggs, slice avocado, and other toppings.
- Remove waffles and serve it warm.
- Leave hot waffles on a cooling rack for a minute or two as it makes waffles crispy.
- Cool waffles completely on a rack then store them in a freezer-friendly airtight container or a zip lock bag. Reheat in a toaster oven for 2-3 minutes.
- You can store in the fridge for 2-3 days and reheat in a toaster oven for 2-3 minutes.
I cannot wait for you guy to make your version of Green Chile Cheddar Waffles very soon and don't forget to share with me by tagging @foodpleasurehealth on instagram. Or, you can also pin it for later use.