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Ingredientes
- 1/4 c. butter - ( 1/2 stick)
- 1 Tbsp. seeded chopped serrano chile
- 2 1/4 c. corn flour
- 1/2 c. cornmeal
- 4 tsp baking pwdr
- 1/4 c. sugar
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1 c. half-and-half
- 1 c. lowfat milk
- 1 c. shredded Cheddar cheese - (4 ounce)
- 2 x egg whites beaten to soft peaks
Direcciones
- Heat the butter in a small skillet. Saute/fry the chile in the butter just till tender, about 4 min. Set aside to cold.
- Combine the corn flour, cornmeal, baking pwdr, sugar, salt and red pepper flakes. Stir in the half-and-half, lowfat milk and butter-chile mix. Stir in the cheese, then mix in the beaten egg whites.
- Heat a nonstick Belgian waffle iron till warm. Spray the waffle iron with nonstick cooking spray or possibly brush it with oil. Pour the recommended amount of batter onto the warm waffle iron. Close the lid and cook till the waffles are golden and release easily from the iron. Repeat till all batter is used.
- Serve the waffles with Mexican crema and maple syrup. Accompany with pork sausage links.
- This recipe yields 6 to 8 servings.
- Comments: Corn flour is available in the natural food sections of some supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 338 | |
| Calories from Fat 137 | 41% |
| Total Fat 15.6g | 20% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 1077mg | 45% |
| Potassium 214mg | 6% |
| Total Carbs 41.63g | 11% |
| Dietary Fiber 0.4g | 1% |
| Sugars 8.16g | 5% |
| Protein 9.23g | 15% |
