Breakfast Waffle Nachos! Catering By Teatime
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Here is a recipe inspired by all things Instagram. Catering around the Washington DC and Northern Virginia Suburbs challenges me to keep up with what’s new and trending with food and menu ideas. Will this work for a wedding reception menu? Would we be able to cater and prepare this in a limited kitchen? I think this photo absolutely rocks, and I can’t wait to try it out ASAP. Thank you Bon Appetit March 2016 issue. www.bonappetit.com
Tex-Mex Breakfast Waffle Nachos
It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess. And in case you’re wondering, the waffles are pretty amazing just on their own.
Ingredients
Servings: 6–8
- ¾ cup all-purpose flour
- ¾ cup cornmeal
- 1 tablespoon ancho chile powder
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1½ teaspoons kosher salt, plus more
- 3 tablespoons tequila reposado or añejo tequila
- 1½ cups heavy cream
- 3 slices thick-cut bacon, cooked, torn into 1-inch pieces, plus drippings
- 3 red jalapeños or Fresno chiles, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 6 ounces Monterey Jack, grated
- 6 ounces sharp yellow cheddar, grated
- 3 large eggs, fried
- Sliced avocado, sliced scallions, sliced radishes, cilantro leaves with tender stems, hot sauce, and lime wedges (for serving)
Preparation
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Whisk flour, cornmeal, ancho chile powder, sugar, baking powder, and 1½ tsp. salt in a large bowl. Add tequila and 1 cup water and whisk just until combined.
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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.
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Heat bacon drippings in a medium skillet over medium; cook jalapeños 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.
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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 ½ 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).
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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.
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Top nachos with eggs, bacon, avocado, scallions, radishes, cilantro, hot sauce, and jalapeño mixture. Serve with lime wedges for squeezing over.Bon Appetit!! Catering By Teatime