BLT Waffles

These waffles are the ultimate man-food for Father’s Day. Who am I kidding? I’d love these BLT waffles for breakfast in bed any day.

Cornmeal Waffles with Cotija and Cilantro decorated and with a spoon on a side

June is my absolute favorite month – the weather is perfectly warm, it’s my birthday month, and its Father’s Day too!

Cornmeal Waffles cooked before serving

BLT Waffles

Waffles do not have to be sweet and these are the perfect example. These BLT Waffles are savory made with a cornmeal batter and so tender with the addition of cotija queso and buttermilk speckled with flakes of fresh cilantro leaves.

Mexican breakfast recipe with tomatoes, avocado and greens

Treat these waffles like bread and fill or top them with your favorite ingredients. These are topped with classic BLT ingredients, featuring crispy bacon, crisp lettuce or arugula, colorful heirloom tomatoes, and creamy slices of avocados between two golden cornmeal waffles.

Breakfast Bar with delicious veggies

Stack them high to celebrate dad in style!

Prepare the waffles ahead of time and reheat in the toaster for quick assembly.

Delicious breakfast bar

Drizzle or spread with a spicy and tangy cilantro spread.

Savory BLT Waffles recipe

Cornmeal BLT Waffles with Cotija and Cilantro

Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles with cotija and cilantro.

Cornmeal BLT Waffles with Cotija and Cilantro

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
  • 2 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon smoked paprika
  • ½ 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:

  1. 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:

  1. Heat the waffle iron.
  2. Whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, paprika, and garlic powder in a mixing bowl.
  3. Add the cheese and toss to coat and incorporate, breaking up any clumps.
  4. Whisk the eggs in a large liquid measuring cup until blended, then whisk in the buttermilk and gradually whisk in the butter.
  5. 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.
  6. Grease the waffle iron with nonstick cooking oil spray.
  7. 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:

  1. Spread Lime Chipotle Spreadevenly over a waffle; top with bacon, tomatoes, lettuce, avocado, and top with another waffle.
  2. Top with cherry tomatoes or pico de gallo, if using.
  3. Serve immediately.

Notes

Prepare the waffles ahead of time and reheat in the toaster for quick assembly.

Photography by Jenna Sparks

 

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BLT Waffles collage with text overlay