Cheddar Jalapeno Cornbread Waffles with Turkey Chile Con Queso Dip

YIELDS: 16 mini waffles & allofthecheese

INGREDIENTS
Cheddar Jalapeño Cornbread Waffles (gluten-free):
¾ cup cornmeal
¼ cup sweet rice flour (for non-gluten-free version, replace sweet rice flour, oat flour, and millet flour with ¾ cup all-purpose flour)
¼ oat flour*
¼ millet flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, separated
1 cup milk
4 tablespoons unsalted butter, melted and slightly cooled
¾ cup sharp cheddar cheese, grated
1 large jalapeño, seeds removed and minced

Turkey Chile Con Queso Dip:
1 teaspoon olive oil
½ cup minced yellow onion (from about ½ medium onion)
2 teaspoons minced garlic (from about 3 large cloves)
½ lb ground turkey
½ teaspoon cumin
2 teaspoons chili powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
1 – 14.5 ounce can diced tomatoes, drained
3 tablespoons unsalted butter
3 tablespoons sweet rice flour
1¾ cups milk
1½ cups shredded sharp cheese

Optional: lime wedges, for serving

INSTRUCTIONS

Cheddar Jalapeño Cornbread Waffles (gluten-free):
In a medium bowl, whisk together the cornmeal, sweet rice flour, oat flour, millet flour, sugar, baking soda, and salt.
In a separate bowl, whisk the eggs and milk together until combined. Add the cooled melted butter and whisk to combine.
Pour the liquid ingredients into the dry ingredients and whisk until completely smooth.
Fold in the cheddar cheese and jalapeño.
If using an electric waffle iron, cook waffles according to manufacturer directions, lightly spraying the iron with canola oil.
If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly spray the top and the bottom of the waffle iron with canola oil. Pour scant ¼ cup of batter into the middle of each square of the waffle iron and cook for 90 seconds. Flip the waffle iron and cook for another 90-120 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are golden brown. Transfer to a wire rack and repeat with remaining batter. The waffles will crisp up on the wire rack.
Eat immediately or reheat in the toaster.

Turkey Chile Con Queso Dip:
Heat olive oil in a medium skillet over medium heat. Add onions and garlic and cook, stirring, until softened and fragrant, about 2-3 minutes.
Add ground turkey and spices and cook, breaking up the turkey into small pieces with a wooden spoon, until browned.
Add diced tomatoes and cook just until heated through. Remove from heat and set aside.
In a separate large skillet, melt butter over medium-low heat. Add sweet rice flour and whisk until smooth. Cook until just bubbling, about 1-2 minutes.
Slowly pour in the milk in three parts, whisking until smooth between each addition. Cook until it begins to thicken and coats the back of a spoon, about 4-5 minutes.
Fold in the shredded cheese and whisk until completely melted and creamy.
Fold in the browned turkey and spices and serve warm with a plate of cheddar jalapeño cornbread waffles.
Tip: if it’s going to sit out for awhile, keep it warm and gooey by serving it in a fondue pot or a slow cooker!

NOTES
*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.

From snixykitchen.com