Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip (gluten-free

• Gluten free

• Meat

  • 1/2 lb Ground turkey

• Produce

  • 2 tsp Garlic
  • 1 Jalapeno, large
  • 1 14.5 ounce can Tomatoes
  • 1/2 cup Yellow onion

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Cayenne pepper
  • 2 tsp Chili powder
  • 3/4 cup Cornmeal
  • 1/4 Millet flour
  • 1/4 Oat flour
  • 1/4 tsp Paprika
  • 1 1/4 tsp Salt
  • 1/4 cup Sugar
  • 7/16 cup Sweet rice flour

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 7 tbsp Butter, unsalted
  • 3/4 cup Cheddar cheese, sharp grated
  • 1 1/2 cups Cheese, sharp
  • 2 3/4 cup Milk

Found on snixykitchen.com

Ingredients

• ¾ cup cornmeal
• ¼ cup sweet rice flour (for non-gluten-free version, replace sweet rice flour, oat flour, and millet flour with ¾ cup all-purpose flour)
• ¼ oat flour*
• ¼ millet flour
• ¼ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs, separated
• 1 cup milk
• 4 tablespoons unsalted butter, melted and slightly cooled
• ¾ cup sharp cheddar cheese, grated
• 1 large jalapeño, seeds removed and minced
• 1 teaspoon olive oil
• ½ cup minced yellow onion (from about ½ medium onion)
• 2 teaspoons minced garlic (from about 3 large cloves)
• ½ lb ground turkey
• ½ teaspoon cumin
• 2 teaspoons chili powder
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 - 14.5 ounce can diced tomatoes, drained
• 3 tablespoons unsalted butter
• 3 tablespoons sweet rice flour
• 1¾ cups milk
• 1½ cups shredded sharp cheese
• Optional: lime wedges, for serving

Directions

• In a medium bowl, whisk together the cornmeal, sweet rice flour, oat flour, millet flour, sugar, baking soda, and salt.
• In a separate bowl, whisk the eggs and milk together until combined. Add the cooled melted butter and whisk to combine.
• Pour the liquid ingredients into the dry ingredients and whisk until completely smooth.
• Fold in the cheddar cheese and jalapeño.
• If using an electric waffle iron, cook waffles according to manufacturer directions, lightly spraying the iron with canola oil.
• If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly spray the top and the bottom of the waffle iron with canola oil. Pour scant ¼ cup of batter into the middle of each square of the waffle iron and cook for 90 seconds. Flip the waffle iron and cook for another 90-120 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are golden brown. Transfer to a wire rack and repeat with remaining batter. The waffles will crisp up on the wire rack.
• Eat immediately or reheat in the toaster.
• Heat olive oil in a medium skillet over medium heat. Add onions and garlic and cook, stirring, until softened and fragrant, about 2-3 minutes.
• Add ground turkey and spices and cook, breaking up the turkey into small pieces with a wooden spoon, until browned.
• Add diced tomatoes and cook just until heated through. Remove from heat and set aside.
• In a separate large skillet, melt butter over medium-low heat. Add sweet rice flour and whisk until smooth. Cook until just bubbling, about 1-2 minutes.
• Slowly pour in the milk in three parts, whisking until smooth between each addition. Cook until it begins to thicken and coats the back of a spoon, about 4-5 minutes.
• Fold in the shredded cheese and whisk until completely melted and creamy.
• Fold in the browned turkey and spices and serve warm with a plate of cheddar jalapeño cornbread waffles.
• Tip: if its going to sit out for awhile, keep it warm and gooey by serving it in a fondue pot or a slow cooker!