Crispy Cornmeal Waffles with Spinach Queso Sauce

Crispy Cornmeal Waffles with spinach queso sauce

Welcome one and all to ……. WAFFLE WEEK!! Recently I’ve complained about mentioned that we’re redoing our apartment, and part of that redo included me updating my waffle iron. Yea!!

Crispy Cornmeal Waffles with Spinach Queso Sauce

My old waffle iron was a sweet wedding present Matt and I received well over 8 years ago, and I have completely worn it out. Matt and I adore waffles, and we try to make brunch at least once on weekends, not to mention we both love having breakfast for dinner. As you can imagine, that poor thing received a lot of abuse over the years. It was time.

crispy cornmeal waffles with spinach queso sauce

These waffles I’m sharing today were the inaugural run of the new waffle maker. I was jonesing for something savory, and if you give anything a Tex-Mex spin, then of course I’m all in. Obviously these waffles fit that bill.

crispy cornmeal waffles with Spinach Queso Sauce

Have you ever had queso on a waffle before? I’d never experienced such a thing, which I decided was just wrong on so many levels after my first bite. Clearly, I’ve been missing out. A lot. A lot, a lot, a lot. The sauce was spicy, creamy, bursting with flavor, and of course uber cheesy; we liberally doused it on waffles that were reminiscent of savory cornbread, with a crunchy exterior and a smooth, bready interior. The flavor was full of corn and the texture was pleasantly gritty. Love!

Crispy cornmeal Waffles with spinach queso sauce

Stay tuned this week, because I’m showing you what all your waffle maker can do! It’s gonna be delicious.

Source: slightly adapted from The King Arthur Flour Baker’s Companion

Ingredients:
WAFFLES:
1 ½ cups all-purpose flour
1 cup yellow cornmeal
2 tbs sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cumin
1 tsp chipotle chile powder
1 ¾ cup buttermilk
2 large eggs
1/3 cup canola oil

QUESO SAUCE:
½ cup salsa, homemade or a good quality store bought brand
8 oz. cream cheese
1 cup (4 oz.) shredded Monterey jack cheese
¼ cup snipped fresh chives
1 (10 oz.) package of frozen spinach, thawed and liquid squeezed out in a clean dish towel

Directions:
To make the waffles: in a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt, cumin, and chipotle chile powder. Set aside.
In a large measuring cup, whisk together the buttermilk, eggs, and oil. Pour the wet ingredients into the dry, and whisk until most of the flour mixture has been incorporated into the wet ingredients. Use a rubber spatula to combine the last little bit. This prevents over-mixing, which results in dry waffles. The batter will be very thick.
Grease your waffle iron and spoon the batter in; cook according to manufacturer’s instructions. Remove the waffles to a plate and work in batches if needed.
Meanwhile, make the queso sauce. Place a medium saucepan over medium-low heat. Add the salsa, cream cheese, and grated cheese, stirring until the mixture is smooth. Add the chives and spinach, and stir until combined.
To serve, spoon a generous amount of queso over each waffle and enjoy!

2 responses to “Crispy Cornmeal Waffles with Spinach Queso Sauce

  1. Pingback: Potato Waffles with Bacon and Chives | The Texan New Yorker

  2. Dang, Julie–it would never occur to me to make queso sauce with a waffle, but what the hell. The combination sounds utterly delicious to me.
    I think I’m going to enjoy you breaking in your new waffle maker!

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