
Corn Waffle Huevos Ranchero
Portion Cost: $1.38
Suggested Menu Price: $5.99
Profit: $4.61
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
- 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.
- 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.
- Garnish with avocados and cilantro.
- Servings: 1
- Type: Breakfast
- Cost: $5-$10
- Categories: Recipes, VOL 4 - ISSUE 1 • WINTER 2016
- Tags: Breakfast, Mexican