These waffles are spicy, cheesy and super tasty! While they taste fantastic on their own, feel free to top with butter or syrup. You can even consider these waffles for a chicken and waffles meal!
There is a well-known restaurant here in the city that makes a mean chicken and waffles. What makes theirs so unique is their twist: spicy chicken and waffles with a maple butter. It is so good, and it is the only item that my husband ever orders off of the menu.
When the pandemic hit and restaurants were forced to close, my husband requested that I find a way to replicate his now favourite dish. It definitely took a number of trials. Even just the waffles themselves were difficult to nail down. Some batches were too dry, using too much cornmeal which resulted in a very dense waffle, and some didn’t have a strong enough cheese flavour. The first time I made these ones, we knew it was far superior to the batches that came before it.
These waffles are delicious on their own. While they do have some kick to them, I’ve found that my kids can handle it. In the past I used to make a batch of standard buttermilk waffles at the same time, but now my kids actually ask for these ones instead. Typically, we just use a bit of butter and maple syrup on top. In the past I’ve made a whipped maple butter, which is amazing all on its own, and super simple to make if you want to add something a bit more special.
You can certainly fry up some chicken and turn it into a chicken and waffles meal. If you’re taking the effort to do this, you could go a step further and make spicy fried chicken and then top with your favourite hot sauce. I’ll be honest, fried chicken in our house is typically saved for special times of the year. So instead we typically add some scrambled eggs or bacon on the side. Even topping it with a fried egg takes it to a whole new level. Take that fried egg and place it on top of the fried chicken… now you’ve got a meal you’ll remember!
What’s great is that these waffles freeze pretty well. I can fit four waffles flat into a large-size resealable freezer bag. They take up very little freezer space this way. Just take them out to thaw, and they can easily be tossed into the toaster to be enjoyed. This makes it worth it to double or triple the batch if you have the time, or a large hungry crowd to feed.
So hopefully your mouth is watering at this point, so let’s get down to it!
Jalapeno Cheddar Waffles Ingredients
All-Purpose Flour – Typically, I keep it simple with using an all-purpose flour for this recipe. To measure, spoon the flour into a measuring cup, and then level it off with the back edge of a butter knife.
Cornmeal – Using cornmeal in waffles adds not only a textural element, but also a unique flavour. This recipe only calls for a small amount, enhancing the waffles. Adding too much can result in dry, dense waffles.
Baking Powder – Baking powder is a leavening agent, and helps the waffle to achieve a light and fluffy texture. Now, If you can’t recall how long it has been in your pantry, or if you purchased the economy size that you’ve been working your way through for years, it may be worthwhile to purchase a new container.
Jalapeno Peppers – The amount of jalapenos in this adds to the overall flavour of the waffle. Jalapenos can certainly range in heat levels from one to another, and are also dependent on whether you remove the ribs and seeds or not. You can certainly play with the heat level here. If you’re looking for additional heat beyond the jalapeno you could add some hot sauce to the batter or drizzle it on top. To ensure that the kids will eat them, I remove the ribs and seeds, though I could include them and make the waffles even spicier!
Sharp Cheddar Cheese – Sharp cheddar cheese has been aged 9-12 months, making the flavour more concentrated. While you can certainly use a mild shredded cheddar here, the pungency of the sharp cheddar really comes through and balances the heat of the jalapenos and spices. It gives a nice cheesy flavour and melts nicely into these waffles.
Buttermilk – Buttermilk is used here for its tangy flavour and the way that it works with the spices and contrast with the sharp cheddar and the jalapenos. If you don’t have any on hand, it is very simple to make a substitution for: for each cup of milk (it can be any type of milk), add 1 tablespoon of either regular white vinegar or lemon juice. You can also substitute with regular milk, as it will result in slightly lighter waffles.
Tip: If you have the time, allow the buttermilk (and eggs) to come to room temperature before combining the wet ingredients. This will result in lighter, fluffier tasting waffles.
Cayenne Pepper – This is a moderately hot chili pepper, being used in ground form here. This can be added to taste. The recipe doesn’t call for much; however, if you or your family has a feel that the jalapenos add enough level of spice, then this can easily be left out.
Paprika – Paprika is a colourful spice made from ground red peppers. You can get sweet paprika or smoked paprika. I would add sweet paprika here, though the smoked paprika would be an interesting flavour choice as well. In the end , only a little bit is used here.
Salt – I stick to standard Kosher salt for this recipe. Salt is used to enhance the flavors of a dish, and should not be eliminated.
Eggs – I use two large eggs for this recipe. I recommend taking them out of the fridge and letting them come to room temperature.
Vegetable Oil – Using a neutral oil is recommended for waffles. Not only does it add moisture to the waffles, but it also creates a thin layer between the waffle and the waffle maker itself, preventing the waffles from sticking and crisping them up.
Jalapeno Cheddar Waffles Tips
Tip #1: Allow the batter to rest! Once the batter has come together, allow it to rest for about 30 minutes. This allows the gluten to expand and relax, resulting in a fluffier texture. It’s definitely worth the bit of time!
Tip #2: Cold Ingredients Should Come to Room Temperature! By bringing the ingredients to room temperature, it enables them to mix more consistently. The ingredients also need less mixing time, allowing for fluffy, light waffles.
Tip #3: Don’t Overfill the Waffle Maker – Be sure to follow the guidelines for the appropriate amount of batter to use. The last thing you want it to have batter overflowing and baking onto the sides of your waffle iron – it can take some real elbow grease to remove!
Tip #4: Don’t Overmix the Batter! Continuously mixing the batter will develop too much gluten, resulting in tougher and chewier waffles. Only mix until just combined.
Tip #5: Don’t overcook! If your waffle has a doneness indicator, then it is usually effective at letting you know when the waffles are ready. If it doesn’t have one, or one that you trust, monitor the waffles – once the steam has stopped, then it usually means that they are done. You can also monitor it by color, too dark means it is overcooked and could be dry to eat, too pale could mean it’s undercooked, and you run the risk of raw waffle batter.
Jalapeno Cheddar Waffles Tools
Below are some kitchen tools that although they may not be required, are certainly great to have in the kitchen.
Measuring cups and spoons – this recipe uses standard measuring tools.
Bowls – you will need two different bowls – a larger one for the dry ingredients and a smaller one to combine all of the wet ingredients. Standard mixing bowls will be sufficient.
Waffle Maker – Honestly speaking, I have two waffle makers in my house. I have a simple round one, that is often used when I make batches of waffles for the kids. (My kids go through a lot of waffles in a week!) My other waffle maker is incredible. First of all, it makes 4 large, thick waffles, which are perfect for chicken and waffle dinner nights! Second of all, it has multiple presets depending on the type of waffle batter that you are using, and it also allows you to be able to adjust the darkness of each batch. Finally, it has a timer that adjusts based on the preset and darkness level, which is very convenient. Do I love this waffle maker? Yes! Would I purchase it again? Yes! Do I wish it took up less space? Yes! In the end, any waffle maker will do.
Cooling Racks – As each batch of waffles finishes up, I like to place them on a cooling rack so that they retain that crispy outer texture. If you’re limited on space, there are great ones on the market that are stackable. Just be sure to place them out of your littles’ reach, or dogs for that matter!
In addition you will also need a whisk, spatula or tongs, a chef’s knife and a chopping board.
Jalapeno Cheddar Waffles
These waffles are spicy, cheesy and super tasty! While they taste fantastic on their own, feel free to top with butter or syrup. You can even consider these waffles for a chicken and waffles meal!
4
servings5
minutes20
minutes30
Minutes55
minutesIngredients
2 cups all purpose flour
1/4 cup cornmeal
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. paprika
- Wet Ingredients
2 1/2 cups buttermilk
2 eggs, large
2/3 cup vegetable oil
1 cup sharp cheddar cheese, grated
1-2 jalapenos, finely diced (optional to remove ribs and seeds first)
Directions
- Combine all dry ingredients in a large bowl. Make a well in the center. Set aside.
- In a second bowl, combine all wet ingredients. Whisk until they are well-blended.
- Add the wet ingredients to the well in the dry ingredients bowl. Stir gently until just combined. Do not over mix!
- Gently fold in cheddar cheese and jalapenos, until just combined.
- Measure out the batter based on your waffle maker. Cook each until desired darkness level.
- Serve warm. Feel free to top with sliced of jalapenos, maple syrup, butter, or a fried egg.
- Enjoy!
Notes
- These can easily be reheated in the toaster.
