Mexican Waffles – Part Of Eats Week3

Mexican Waffles?  What could that be?  Well, I’m here to tell you that it could possibly be the best breakfast food I have ever made.  There was sweet and spicy.  There was cool and heat.  Then of course there was the fact that is was perfect for a recovery meal.

As you know I love breakfast food and it doesn’t matter what time of the day I eat it, as it always tastes great.  After seeing the show The Best Thing I Ever Ate I was inspired to make these waffles, but I couldn’t make them in the middle of the week because it had to be a treat.  The day came when on Saturday I had a 3.5 hour ride and 20 minute race pace run.  I was so excited about these waffles that I set a PR on my 60 mile course by getting it done in 3h12m.  Normally I would have kept going for the remaining 18 minutes but the waffles were calling my name.  I got the run done and then practically raced home to get going on the waffles.  It was perfect.

Here is the recipe for the Mexican Waffles:

Ingredients: 1/2c Grapevine Grains Pancake Mix (click on the link to order and enter CTER for a 10% discount), 1 ear roasted corn on the cob, 1/4c black beans (drained and rinsed), 0.5c water, 1 medium tomato (sliced), 2 thin slices red onion, 50g cucumber, 1 small avocado, 1 small jalapeno, bunch cilantro, 1c water

Nutritional Information: 381 calories, 75g Carbs, 4g Fat, 14g Protein

Directions:

  1. Preaheat oven to 405* and place corn in oven while still in husk.  Allow to roast for approximately 20 minutes.
  2. In food processor combine cucumber, avocado, jalapeno and water and combine until it forms a loose soup.
  3. In a separate bowl combine mix with black beans and let sit until corn is done cooking.
  4. Toward end of 20 minutes of corn roasting turn on waffle iron and allow to pre-heat.
  5. Remove corn from oven and slice kernels from the cob and add approximately 1/2 of the kernels to the batter.
  6. Once mix with beans and corn is well combined.
  7. Pour batter onto waffle iron and allow to cook per manufacturer’s directions.
  8. While waffles are cooking assemble platter by adding sliced tomato and red onion alternatively while adding corn and 1 Tbsp of avocado soup over top.
  9. After waffles are cooked place on plate and sprinkle another 1 Tbsp of the avocado soup over top of the waffles.
  10. Serve with a cup of hot coffee or tea and orange juice.  If it’s late enough in the day serve with Corona.
MexicanWaffles2 300x224 Mexican Waffles   Part Of Eats Week3

Mexican Waffles With Avocado – Cucumber – Jalapeno Sauce

 

Eats - Week 3

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Comments

  1. WOW!!!!! Those look amazing!!!! Please just send me the food, you can express mail it so it’s fresh.
    Once a Runner recently posted..Tuesday, Work, Patience, and IronyMy Profile

  2. YUM! Love it! I’m on a major bean craze lately :D I want to try these with some cornmeal too…. Hmmm….
    Rose @ Eternal Recess recently posted..Thoughts From a Long RunMy Profile

    • CTER says:

      Yup, me too. I have on the docket for roasted eggplant hummus tomorrow for lunch with cucumbers, tomatoes and peppers for dipping.

      I was going to make it with cornmeal added in but forgot about it until it was too late. And since the flour I use is Purple Hulless Barley it looked like blue cornmeal and moved on……haha!
      CTER recently posted..Mexican Waffles – Part Of Eats Week3My Profile

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