Cheddar-Chipotle Waffles made with RITZ Crackers & Fried Eggs Rancheros
Ingredients
Ranchero Sauce
- 3 Tbsp. vegetable oil
- ¾ cup small diced onions
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. dried oregano leaves
- 1 Tbsp. chili powder
- 1½ tsp. salt
- ½ tsp. ground black pepper
- 2¾ lb. canned diced tomatoes, drained
- 1½ cups finely chopped fresh cilantro
Waffle Batter
- 2¾ cups all-purpose flour
- 1 cup ground RITZ Crackers
- 1 Tbsp. granulated sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 3 cups lowfat buttermilk
- 1 cup finely shredded cheddar cheese, sharp
- 3 eggs, beaten
- ¾ cup vegetable oil
- ¼ cup chopped fresh cilantro
- 3 Tbsp. minced chipotle peppers in adobo sauce
- 16 fried eggs
Nutrition per serving
Heat oil in medium saucepan on medium-high heat. Add onions; saute until translucent. Add garlic; cook 1 min. Stir in oregano, chili powder, salt and black pepper. Cook 1 min. Reduce heat to medium-low.
Stir in tomatoes. Cook until sauce is reduced and slightly thickened, stirring occasionally. Stir in cilantro. Keep warm until ready to use.
Heat Belgian waffle maker to medium-low setting.
Combine dry ingredients in large bowl. Whisk buttermilk, cheese, eggs, oil, cilantro and peppers in separate large bowl. Add dry ingredients to buttermilk mixture; whisk until combined.
Portion one #6 scoop batter onto waffle maker. Cook until light golden brown on both sides. Repeat with remaining batter.
Top each waffle with a fried egg and one #12 scoop Ranchero Sauce.