One of the first meals I ever cooked was for Mother’s Day. I picked a crazy waffle recipe from a Food Network chef, that at the time I had a huge crush on (most likely why I picked it), which featured a healthy dose of sugar. My mama pretended to love it, as all great mamas do, but years later I came to find out that she would have preferred her waffles more savory.
As an adult, I now live across the country from my family, and I am not usually able to spend in-person time with my mama on holidays and birthdays. So when she travels all the way from Georgia to visit me in New York City, I treat every visit like it’s a special holiday. Sometimes it’s her birthday, sometimes it’s Thanksgiving, but the last time she visited me it was Mother’s Day in March. The weather was terrible! It snowed the first few days she was here and by the end of our long weekend we settled in for a movie and these Stuffed Jalapeño, Cheddar, and Chorizo Cornbread Waffles… or what I fondly refer to as, “The Devil Came Down to Georgia” Waffles.
The star ingredient of these waffles is their kicking jalapeño and spicy chorizo that is stuffed in a fluffy cornbread waffle. But watch out because you might surprise your mama when you swipe that maple syrup and leave her with chipotle hollandaise sauce that slaps. Trust me, this is about to be the best Mother’s Day brunch you’ve ever had and it will be all because of these waffles fit for the queen that is your mama.
Stuffed Jalapeño Cheddar and Chorizo Waffles
- 2 jalapeño peppers (chopped and seeded)
- 1 tablespoon of olive oil
- 1 ¾ cup all-purpose flour
- 1 ¼ cup cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 2 cups whole milk
- 2 teaspoons maple syrup
- 1 teaspoon apple cider vinegar
- 2 cups cheddar cheese
- 4 tablespoons chives
- 10 oz chorizo (chopped into squares)
- 2 sticks unsalted butter
- 3 egg yolks
- ground black pepper
- 1 tablespoon minced and seeded canned chipotles in adobo sauce
- 1-2 tablespoons lemon juice
- Preheat oven to 200° F to keep prepared waffles warm while you make the full batch.
- In a small frying pan, sauté 2 tablespoons of chopped jalapeño peppers in 1 tablespoon of olive oil over medium-high heat for 2-3 minutes. Remove from heat and set aside to cool.
- In a large mixing bowl, whisk together all-purpose flour, cornmeal, sugar, baking powder, and salt.
- In another large mixing bowl, whisk milk, maple syrup, eggs, and apple cider vinegar.
- Pour wet ingredients into dry and gently incorporate with a whisk until there are no large clumps remaining.
- Fold in cheddar cheese, chives, jalapeños, and chorizo.
- Prepare your waffle iron and cook waffles according to Hamilton Beach’s specifications.
- Remove each waffle and keep warm on a baking sheet in your preheated oven while you prepare the Chipotle Hollandaise Sauce.
- In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks. Add black pepper to taste and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds.
- Remove the center cap of the blender lid, while the blender is still blending and pour the hot butter in a thin and steady stream.
- Add chipotle and pulse until combined.
- Taste the sauce and adjust seasoning with lemon juice, salt, and pepper. If you find that your sauce has gotten too thick, add a couple tablespoons of boiling hot water to thin it out.
- Drizzle your Chipotle Hollandaise sauce over your waffle.
- Optionally: Top your waffles with sliced avocado and a fried egg for extra dramatic flair.
Optional Toppings: 2 eggs 2 avocados
Samantha is a photographer, designer, and food blogger. She fell in love with fried chicken and collard greens at an early age and has been cooking ever since. Samantha shares her favorite recipes on her cooking blog, North Dixie Kitchen.