Cheddar Jalapeno Cornbread Waffle w/ Chorizo Scrambled Eggs Waffle

  • 2 Cups-Corn Meal
  • ½ Teaspoon-Baking Soda
  • 2 Teaspoons-Baking Powder
  • 1 Teaspoons-Salt
  • 2 Tablespoons-Granulated Sugar
  • 3 Each-Eggs-beaten
  • ½ Stick-Unsalted Butter-melted
  • 2 Cups-Buttermilk-room temperature
  • 2 Each-Jalapeno Peppers-stem/seeds removed, fine diced
  • ½ Cup-Cheddar Cheese-shredded

Eggs

  • 5 Each-Eggs
  • 2 Tablespoons-Heavy Cream
  • ½ Cup-Cheddar Cheese-shredded
  • To Taste-Cilantro-leaves only chopped (plus garnish)
  • To Taste-Kosher Salt/Black Pepper
  • ½ Pound-Mexican Chorizo-casing removed
  • ¼ White Onion-small dice
  • 2 Tablespoons-Red Bell Pepper-small dice
  • To Top-Crema-or sour cream
  • To Garnish-Roma Tomato-deseeded/small dice

Directions
1. For waffle combine corn meal, baking soda, baking powder, salt and sugar.
2. In a separate bowl combine eggs, butter and buttermilk.
3. Add jalapeno, cheddar to dry ingredients and combine.
4. Add wet ingredients (eggs, butter, buttermilk) to dry and mix to combine.
5. Allow mixture to rest at least five minutes.
7. Begin to ladle waffle batter into waffle iron with recommend amount, cook until golden brown on both sides.
8. When waffle can be removed easily, place in a 175 degree oven to keep warm.
9. Crack eggs into a mixing bowl.
10. Add cream, cheese, cilantro, season with salt/pepper and set aside.
11. Heat a non-stick skillet over medium high heat; add chorizo and cook breaking up with a wooden spoon.
12. Toss chorizo until cooked through and drain off all but about 2 tablespoons of oil.
13. Add onion/pepper, cook for one minute, stirring frequently and lower heat to medium.
14. Add egg/cheese mixture and stir into chorizo/onion mixture until eggs start to set.
15. Remove pan from heat; continue to stir until eggs are just cooked through.
16. Top waffle with chorizo/egg, garnish with crema/tomato/cilantro and serve.