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Cheese-Stuffed 3-Cheese and Chorizo Savory Waffles

  • Prep 20 min
  • Total 30 min
  • Servings 3

Simple, but completely delicious and SO cheesy… the perfect waffle melt! MORE + LESS -

Half Baked Harvest
September 20, 2016

Ingredients

2
cups Original Bisquick™
1 1/3
cups whole milk
2
tablespoons butter, melted
1
egg
Salt and pepper
1/2
cup cheddar cheese, shredded
1/2
cup Monterey Jack cheese, shredded
3/4
pound chorizo, ground
1
green bell pepper, chopped
2
cups fresh spinach
1
cup shredded fontina cheese
4
fried eggs (optional)
Sliced avocado, fresh cilantro and sliced jalapeño, for serving

Steps

Hide Images
  • 1
    In a bowl, mix together the Bisquick™, milk, melted butter, egg and a pinch of salt and pepper until just combined. It's okay if batter is lumpy. Stir in cheddar and Monterey Jack cheese. Set batter aside to rest for 5 minutes.
  • 2
    Meanwhile, heat a large skillet over high heat and brown chorizo all over, breaking it into small pieces as it cooks. Once chorizo is cooked, add chopped bell pepper and spinach. Continue cooking another 5 minutes and then remove from heat.
  • 3
    Preheat your waffle iron. Cook waffles according to manufacturer's directions, being VERY careful not to overcook the waffles. I prefer to slightly undercook them.
  • 4
    Place cooked waffles back in iron and top each with chorizo mixture and then a handful of fontina cheese.
  • 5
    Add another waffle on top like you are making a sandwich. Carefully shut the waffle iron, pressing the waffles together to form sandwiches. Cook 1-2 minutes or until cheese is melted and gooey. Carefully remove each waffled sandwich to a plate.
  • 6
    Top each sandwich with a fried egg, avocado, fresh cilantro and sliced jalapeño.

Expert Tips

  • Use your favorite mix of vegetables for the filling, or omit the chorizo and use all veggies for a veggie melt!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
1290
Calories from Fat
830
% Daily Value
Total Fat
92g
141%
Saturated Fat
44g
220%
Trans Fat
1 1/2g
Cholesterol
270mg
90%
Sodium
3030mg
126%
Potassium
850mg
24%
Total Carbohydrate
59g
20%
Dietary Fiber
1g
4%
Sugars
9g
Protein
58g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
30%
30%
Calcium
70%
70%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 6 1/2 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Have you guys caught the waffle craze that's trending in the food world right now?

    It seems everywhere I look waffles are being turned into amazing creations, both sweet and savory. This excites me greatly, as I LOVE waffles. I mean, who could not love waffles?

    Crazy people!

    Anyway, today I’m sharing my savory, super cheesy, Mexican-inspired waffle melt. OH YES, this waffles melt is everything... cheesy, spicy chorizo and obviously—yummy waffles! I added some serious toppings too—fried eggs, avocado, cilantro, fresh jalapeños and a little queso fresco. YUM.

    Okay, first things first: You're going to need a waffle iron and some Bisquick®. Prepare the Bisquick® waffle batter and then stir in a pinch of salt and pepper, some shredded cheddar cheese, and some shredded Monterey Jack cheese. Let the batter sit for 5-10 minutes while you cook the chorizo.

    Brown the chorizo in a skillet and then add a green bell pepper and a handful of spinach. You can really use any combo of veggies you like here, but I favor the spinach and pepper combo!

    Now cook your waffles according to the iron's directions.

    Place half of the waffles back in the iron (my waffle iron makes 6 waffles total) and then layer on the chorizo mixture and the fontina cheese.

    Add another waffle over the top of each to create a sandwich.

    Carefully close the waffle iron and cook until the cheese is melted and gooey.

    Top with all your favorite toppings, then slice in half if you want.

    I like fried eggs, sliced avocado, cilantro and jalapeños.

    Now EAT!

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