Tex-Mex Breakfast Waffle Nachos

Tex-Mex Breakfast Waffle Nachos is a Mexican recipe that serves 6. For $2.21 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 726 calories, 24g of protein, and 51g of fat per serving. 104 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. A mixture of honey, apple cider vinegar, garlic clove, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Bon Appetit. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Try Tex Mex Breakfast Casserole, Tex-Mex Breakfast Bowls, and Tex Mex breakfast muffin for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk flour, cornmeal, ancho chile powder, sugar, baking powder, and 1 tsp. salt in a large bowl. Add tequila and 1 cup water and whisk just until combined. Using an electric mixer, beat cream to stiff peaks, about 4 minutes. Gently fold into cornmeal mixture until no streaks remain. Let batter rest 20 minutes to hydrate cornmeal. Heat bacon drippings in a medium skillet over medium; cook jalapeos and garlic, stirring often until tender but not brown, about 2 minutes. Add honey, vinegar, and a large pinch of salt, bring to a boil, and cook until mixture is thick and syrupy, about 2 minutes. Pour into a small bowl. Place a wire rack in upper third of oven (about 6" away from the top) and preheat to 200. Heat a waffle iron until very hot. Working in batches, pour cup batter onto iron and cook until golden brown and cooked through, about 2 minutes. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining batter (waffles will appear limp at first, but will crisp up and dry as they sit).Remove waffles from oven and heat broiler to high. Cut waffles into triangles and arrange on a rimmed baking sheet. Cover with both cheeses and broil (any exposed waffle will darken) until cheese is melted, about 2 minutes.Top nachos with eggs, bacon, avocado, scallions, radishes, cilantro, hot sauce, and jalapeo mixture. Serve with lime wedges for squeezing over.

 

Step by step:

1. Whisk flour, cornmeal, ancho chile powder, sugar, baking powder, and 1 tsp. salt in a large bowl.

2. Add tequila and 1 cup water and whisk just until combined. Using an electric mixer, beat cream to stiff peaks, about 4 minutes. Gently fold into cornmeal mixture until no streaks remain.

3. Let batter rest 20 minutes to hydrate cornmeal.

4. Heat bacon drippings in a medium skillet over medium; cook jalapeos and garlic, stirring often until tender but not brown, about 2 minutes.

5. Add honey, vinegar, and a large pinch of salt, bring to a boil, and cook until mixture is thick and syrupy, about 2 minutes.

6. Pour into a small bowl.

7. Place a wire rack in upper third of oven (about 6" away from the top) and preheat to 20

8. Heat a waffle iron until very hot. Working in batches, pour cup batter onto iron and cook until golden brown and cooked through, about 2 minutes.

9. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining batter (waffles will appear limp at first, but will crisp up and dry as they sit).

10. Remove waffles from oven and heat broiler to high.

11. Cut waffles into triangles and arrange on a rimmed baking sheet. Cover with both cheeses and broil (any exposed waffle will darken) until cheese is melted, about 2 minutes.Top nachos with eggs, bacon, avocado, scallions, radishes, cilantro, hot sauce, and jalapeo mixture.

12. Serve with lime wedges for squeezing over.

Nutrition Information:

covered percent of daily need