Cilantro Waffle Chips With Chunky Guacamole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast | 8 | Servings | |
INGREDIENTS
| 1 | T | Unsalted butter |
| 1/2 | c | All-purpose flour |
| 1/2 | c | Cornmeal |
| 1 1/4 | T | Double-acting baking powder |
| 1/4 | t | Baking soda |
| 1/4 | t | Salt |
| 1/8 | t | Freshly ground black pepper |
| 1 | c | Buttermilk |
| 1 | Egg | |
| 1/4 | c | Chopped fresh cilantro |
| 1 | t | Finely chopped jalapeno |
| pepper | ||
| 2 | T | Corn oil |
| Sour cream or plain yogurt | ||
| for additional topping |
INSTRUCTIONS
Preheat waffle iron. Preheat oven to 200'F. Melt butter; reserve in a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper to mix. In another bowl, beat together buttermilk and egg until well blended and whisk into dry ingredients. Stir in cilantro and jalapeno. Fold in corn oil and melted butter, mixing only until combined. Lightly butter or spray grids of your waffle iron, if needed. Brush or spray grids again only if subsequent waffles stick. Spoon out 1/2 cup of batter (or amount your waffle maker's manufacturer suggests) onto iron, spreading it evenly to edge of grids with a metal spatula or wooden spoon. Close lid and bake until golden and crispy. Remove waffle from iron and separate into hearts or cut into whatever size pieces you want. Place on a baking sheet, in a single layer, and put into preheated oven. Continue making rest of batch and putting finished waffles on sheet in oven. The waffles should bake in oven for 1 to 1 1/2 hours, or until they are very crispy. Serve immediately or cool on a rack and serve at room temperature. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 29mg
Sodium: 407.8mg
Potassium: 97mg
Carbohydrates: 14.2g
Fiber: <1g
Sugar: 1.6g
Protein: 3.3g