Cheese Waffles with Chorizo and Fried Egg

Let me just get this out of my system.  I realize that I have been bombarding you with a lot of mexican food and salsa/salsa-topped entrees; however, I have had this post stashed away for a while and am kind of shocked I haven't shared it sooner because it is pretty awesome, to say the least.

First, you start off with a soft, fluffy, cheesy waffle.  Yes, cheese.  In your waffle.  This takes your typically sweet waffle to a whole new savory level.  Then you spoon on some spicy chorizo sauteed with peppers and onions.  Lay on a crispy fried egg and top it all off with some fresh homemade salsa and you have a meal.  And another bonus??  Despite the layers and multiple components involved in this dish, it is so easy to make!  It took about 45 minutes from start to finish (which was perfect because I didn't start dinner until after 7 and Desperate Housewives came on at 8!-- I told you I've had it stashed away for a while!).   

Cheese Waffles with Chorizo and Fried Egg

This served the two of us (plus an extra waffle- made 3 large waffles)

1 1/2 cups flour

1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon sugar
1 cup buttermilk
1 egg
1/2 stick butter, melted
1 cup cheese (I used sharp cheddar)

1/2 lb. chorizo

1/2 bell pepper

1/4 yellow onion

2 fried eggs

Salt

Pepper
Salsa, if desired

Heat your waffle iron to medium high. In a large bowl, whisk together flour, baking powder, salt, and sugar.
In a small bowl, whisk together buttermilk, egg, butter, and cheese. Add to dry ingredients and stir until well combined.

Grease waffle iron with butter or cooking spray. Drop 1/2-2/3 cup batter onto hot iron and press down. Cook for 4-7 minutes or until browned and crispy on the outside. Remove to a cookie sheet and keep finished waffles warm in a 250 degree oven.

Meanwhile, brown chorizo in a skillet over medium heat. Add peppers and onions and saute until softened, about 3 minutes. Remove from skillet and wipe out or drain excess fat.

If needed add an additional teaspoon or two of oil or butter to the skillet. Crack eggs into skillet and sprinkle with coarse salt and cracked pepper.  Cook over medium heat until white is cooked almost all the way through, but yolk remains runny.

To assemble, place waffles on a plate. Top with chorizo pepper mixture, salsa, and fried egg.  

Adapted from Bake.Eat.Repeat.

Huevos Rancheros

This recipe is the reason I made salsa.  Well, that and it was our Cinco de Mayo meal.  Oh, and because I love mexican and something about this recipe was screaming my name.

I have never had huevos rancheros, much less given any thought to ever even trying it; however, after receiving a blog email shortly before May 5th, I was intrigued by this unique mexican dish.  Typically eaten for breakfast or brunch, we choose to have this for dinner instead.  It may seem like a fairly simple and unflavorful dish, but it is quite the contrary.  The beans have a ton of flavor, the eggs are salted and perfectly runny, and homemade salsa is strongly recommended as store bought usually doesn't compare.  Try it with the fresh salsa I posted last week and you are sure to enjoy it as much as we did. 

Huevos Rancheros

This served the two of us.

1 15-ounce can black beans, drained and rinsed

Juice of half a lime

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

2-3 tablespoons chicken or vegetable broth (optional)

1 tablespoon butter

4 (6-inch) tortillas

2 large eggs

To serve:

Shredded cheese, such as pepper jack, white cheddar, or monterey jack

Fresh salsa

Sour cream

Sliced avocado

Cilantro

In the bowl of a food processor, combine half of the black beans, lime juice, cumin, cayenne, and salt.  Process until smooth.  If necessary, add broth 1 tablespoon at a time to achieve an even consistency.  Transfer the mixture to a small saucepan and mix in the remaining beans.  Heat the mixture until warmed through.

In a large non-stick skillet, melt the butter over medium heat.  Gently crack the eggs into the pan.  Season with salt and pepper and let cook until the white is fully cooked through but the yolk is still soft.  Meanwhile, heat the tortillas in the microwave until warm (about 30 seconds). 

Place 2 tortillas somewhat overlapping on each plate.  Spoon some of the bean mixture over the top and sprinkle with shredded cheese.  Top with a cooked egg.  Top with salsa, sour cream, avocado, and garnish with cilantro if desired.

Adapted from Annie's Eats.