Corn Waffle Huevos Ranchero

Ingredients

• 2 oz Refried pinto beans with lard
• 2 oz Shredded Monterey Jack cheese
• 2 each Eggs, fried
• 3 oz Fire-roasted salsa
• 2 oz Avocado, chopped or diced

CORN WAFFLE:

• 1 1/4 C Enriched flour
• 1/4 C Yellow corn meal
• 1 tsp Pure cane granulated sugar
• 1 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 ¼ C Buttermilk
• 1/3 C European-style butter blend, melted
• 2 Each Eggs
• 1/4 tsp Iodized table salt

[Whisk flour, yellow corn meal, sugar, baking soda, baking powder and salt together in a bowl until evenly combined. Whisk buttermilk and melted butter in separate bowl. Add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy. Pre-­heat waffle iron, according to manufacturer’s instructions.Pour batter into waffle iron and cook until done, then set corn waffle aside.]

Preparation

1. In a med-­heat skillet, heat refried beans, then set aside. In a separate skillet, fry eggs to your desired doneness. In a separate skillet, heat the fire-roasted salsa and set aside.
2. In a plate, place waffle and then spread refried beans generously on top of waffle. Top with fried eggs, shredded cheese and finished with fire-roasted salsa.
3. Garnish with avocados and cilantro.

• Servings: 1
• Type: Breakfast
• Cost: $5-$10
• Categories: Recipes, VOL 4 - ISSUE 1 • WINTER 2016
• Tags: Breakfast, Mexican
• Print

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