Chili Verde Bubble Waffle

Ingredients

CHILI VERDE BUBBLE WAFFLE

(180 g / 1 ea) Bubble Waffle
(40 g / ¼ ea) Avocado, fresh, sliced
(55 g / ½ cup) Eggs, scrambled, soft
(30 g / 2 T) Salsa verde
(3 g / 1 T) Cilantro, fresh, leaves

BUBBLE WAFFLE

(230 g / 1 cup) Water, room temperature
(60 g / ¼ cup) Milk, evaporated
(200 g / 4 ea) Eggs, whole
(26 g / 2 T) Ghee, melted
(80 g / ½ cup) Poblano peppers, roasted, ¼” dice
(80 g / ½ cup) Tomatillos, roasted, ¼” dice
(50 g / ¼ cup) Sugar, granulated
(1.2 g / ½ tsp) Garlic powder
(1.2 g / ½ tsp) Onion powder
(1.4 g / ¼ tsp) Oregano, Mexican, dried
(0.2 g / 1⁄8 tsp) Cumin, dried
(300 g / 2 cups) Flour, soft red winter
(20 g / 2 T) Cornstarch
(15 g / 2 T) Tapioca starch
(15 g / 1 T) Baking powder
(20 g / 4 tsp) Salt, kosher
(120 g / ½ cup) Green chili, roasted, medium heat, ¼” dice
120 g / ½ cup) Pork, smoked, ¼” dice
(112 g / 1 cup) Cheddar cheese, sharp, finely grated
(As needed) Vegetable oil (for the Bubble Waffle griddle)

Equipment

Bubble waffle Iron
Pastry brush

Further Details

Chef: SyEnna Hackbarth
Active Time: 1 hour
Total Time: 2 hours

Chili Verde Bubble Waffle

Instead of a traditional sweet item, the additions of smoked pork, green chili, and cheese take this waffle from ordinary to savory and craveable. The Chili Verde Bubble Waffle works across multiple dayparts with a soft egg scramble and fresh avocado.

Directions – Chili Verde Bubble Waffle

1. Shape Bubble Waffle into a folded half-moon or cone shape.

2. Line the inside of the waffle with a fan of fresh avocado.

3. Place the soft scrambled eggs on top of the avocado. Top with chili verde salsa and garnish with fresh cilantro leaves.

4. Serve immediately.

Directions – Bubble Waffle

1. In the pitcher of a blender, combine the water, evaporated milk, eggs, ghee, poblano pepper, tomatillo, sugar, garlic powder, onion powder,
oregano, and cumin. Blend on medium speed until thoroughly combined.

2. Add the flour, cornstarch, tapioca starch, baking powder, and salt to the pitcher of the blender. Blend on low speed until all the dry has been combined into the wet and a homogenous batter has formed.

3. Transfer the batter to a medium-sized mixing bowl. Add the green chili, smoked pork, and cheddar cheese. Mix to combine. Transfer to an airtight container and place in the refrigerator to rest for 1 hour.

4. Preheat the electric bubble waffle iron to 375°F. Once up to temperature, brush lightly with vegetable oil.

5. Remove the batter from the fridge and give it a quick mix. Pour ¾ cup of batter into the center of the bubble waffle iron. Close the lid and immediately flip the iron. Be sure to hold the pan together tightly to ensure no batter leaks out. Cook the waffle for 2 minutes. Flip the iron over to the original side and cook for an additional 1-2 minutes, or until nicely golden brown.

6. Open the waffle iron and carefully remove the bubble waffle using a fork or chopsticks.

7. Transfer the bubble waffle to a sheet pan lined with a cooling rack. Cool for 1 minute to ensure the exterior remains crisp. Serve immediately.

8. Continue cooking off bubble waffles until all the batter has been used up.

CHEF NOTES: Do not serve the first waffle that you cook off—discard it, for the color will be pale and any browning that occurs will likely be highly uneven.

YIELD: 8 ea

SHELF LIFE: 30 minutes