Savory BLT Waffles
Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles with a cilantro-cotija buttermilk ranch.
Servings: 6
Ingredients
Lime Chipotle Spread:
- 1 cup cotija queso crumbled
- 1 cup mayonnaise
- ¼ cup buttermilk
- 1 tablespoon lime juice
- 1 tablespoon cilantro chopped finely
- 1 tablespoon chipotle adobo chilies chopped finely
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 tablespoon honey or maple syrup
Cornmeal Waffles with Cotija and Cilantro:
- 1 cup corn meal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 ounces cotija queso crumbled
- 2 eggs
- 1 ¾ cup buttermilk
- 6 tablespoons unsalted butter melted
- ½ cup cilantro finely chopped
Toppings:
- 2 pounds bacon thick cut, cooked till crispy
- 1 cup arugula or red leaf lettuce
- 3 assorted heirloom tomatoes sliced
- 1 avocado sliced
- Cherry tomatoes halved or pico de gallo (optional)
Instructions
Lime Chipotle Spread:
- In a blender combine cotija, mayonnaise, buttermilk, lime juice, cilantro, chipotle, salt, garlic powder, and honey, and blend until smooth.
Cornmeal Waffles with Cotija and Cilantro:
- Heat the waffle iron.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, paprika, onion and garlic powder in a mixing bowl.
- Add the cheese and toss to coat and incorporate, breaking up any clumps.
- Whisk the eggs in a large liquid measuring cup until blended, then whisk in the buttermilk and gradually whisk in the butter.
- Pour the liquid ingredients into the flour mixture, whisking gently until evenly moistened. Use a spatula to fold in the cilantro. The batter should be thick.
- Grease the waffle iron with nonstick cooking oil spray.
- Pour a generous 1/2 cup of the batter into the center of the heated waffle iron. Spread the batter with a spatula to within 1/2 inch of the edges. Close and bake until deep golden brown. Repeat to use all the batter.
Assemble:
- Spread Lime Chipotle Spread evenly over a waffle; top with bacon, tomatoes, lettuce, avocado, and top with another waffle.
- Top with cherry tomatoes or pico de gallo, if using.
- Serve immediately.
Notes
- Make ahead: Prepare the cornmeal waffles in advance and freeze them in an airtight container for up to 2 months. Reheat in the toaster or oven until crisp before assembling.
- Sauce swap: If you prefer a milder, creamier topping, you can replace the Chipotle Lime Spread with my Creamy Avocado Lime Crema.
- Candied bacon option: For a sweet and spicy twist, try using my Spicy Maple Candied Bacon instead of regular bacon.
- Storage: Store any leftover waffles in the refrigerator for up to 3 days. Keep extra Chipotle Lime Spread in an airtight container in the fridge for up to 1 week.
- Tomato tip: For the best flavor, allow refrigerated tomatoes to come to room temperature before serving.
- Batch cooking bacon: Bake bacon in the oven at 400°F for 12–14 minutes on a parchment-lined baking sheet for easy cleanup when cooking for a crowd.
Nutrition
Calories: 1441kcal | Carbohydrates: 54g | Protein: 37g | Fat: 120g | Saturated Fat: 40g | Cholesterol: 236mg | Sodium: 2115mg | Potassium: 1077mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1977IU | Vitamin C: 13mg | Calcium: 416mg | Iron: 3mg