Cheddar-Chipotle Waffles made with RITZ Crackers & Fried Eggs Rancheros
- 3 Tbsp.vegetable oil
- ¾ cupsmall dicedonions
- 1 Tbsp.minced freshgarlic
- 1 Tbsp.dried oregano leaves
- 1 Tbsp.chili powder
- 1½ tsp.salt
- ½ tsp.ground black pepper
- 2¾ lb.canneddiced tomatoes, drained
- 1½ cupsfinely choppedfresh cilantro
- 2¾ cupsall-purpose flour
- 1 cupgroundRITZ Crackers
- 1 Tbsp.granulated sugar
- 1 tsp.baking soda
- 1 tsp.salt
- 3 cupslowfatbuttermilk
- 1 cupfinely shreddedcheddar cheese, sharp
- 3eggs, beaten
- ¾ cupvegetable oil
- ¼ cupchoppedfresh cilantro
- 3 Tbsp.mincedchipotle peppers in adobo sauce
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.