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Cheddar-Chipotle Waffles made with RITZ Crackers & Fried Eggs Rancheros

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Ingredients

16

  • Ranchero Sauce

  • 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

  • Waffle Batter

  • 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
  • 16friedeggs
NUTRITION FACTS

Nutrition per serving

Calories390 Total fat25 gSaturated fat6 gTrans fat0 gCholesterol230 mgSodium800 mgCarbohydrate28 gDietary fiber2 gTotal Sugars6 gProtein14 gVitamin A20 %DVVitamin C15 %DVCalcium15 %DVIron15 %DV
DIRECTIONS
Ranchero Sauce:  

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.

Cheddar-Chipotle Waffles:  

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.

For each serving:  

Top each waffle with a fried egg and one #12 scoop Ranchero Sauce.

Tips

TIP:

Adjust the level of spice to your taste by increasing or decreasing the amount of chipotle peppers used.

Serving Suggestion:

Garnish each serving with a few avocado slices and fresh cilantro leaves.

Make Ahead:

Waffles and sauce can be prepared ahead of time. Cool to room temperature then refrigerate for up to 3 days. Reheat as needed.

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