Prep Time
10 min
Cook Time
10 min
Yields
3 servings
With just a few tweaks to a typical waffle, you’ll have the zesty and sweet flavours of the southwest in your waffle sandwich.
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ingredients
2 ½
cups Basic Pantry Pancake and Waffle Mix (See Cook's Note below)
1
cup milk
½
cup buttermilk
2
eggs, beaten
2
Tbsp oil
½
tsp chili powder
2
Tbsp thawed, frozen corn (place frozen corn in a colander and run hot water over for 15 seconds)
2
slices Monterey Jack cheese
½
avocado, sliced
3
Tbsp sour cream
1
tsp lime juice
pinch salt
1
tsp chopped cilantro
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directions
Notes
Cook's Note:For the Basic Pantry Pancake and Waffle Mix recipe, click here.
Step 1
Preheat your waffle iron.
Step 2
In a large mixing bowl, whisk Basic Pantry Pancake and Waffle Mix. Stir in milk, buttermilk, eggs and oil. Add your chili powder and corn.
Step 3
Coat waffle iron with oil or nonstick spray; repeat if necessary between batches. Follow the waffle iron’s instructions for cooking.
Step 4
In a small bowl, mix together sour cream, lime juice and zest, salt and cilantro.
Step 5
Pack slices of Monterey jack cheese, avocado and sour cream. each in a separate container. Assemble sandwich at lunch hour.