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Nutrition Facts
Serving Size 355 g
(Approx. 6 Servings)
Amount Per Serving
Calories 630 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 305 mg 102%
Sodium 2020 mg 84%
Total Carbohydrate 54 g 18%
Dietary Fiber 4 g 16%
Sugars 17 g
Protein 26 g
Vitamin A 20% Iron 20%
Vitamin C 60% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hatch Cornmeal Waffles with Fried Egg
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) cornmeal
1 cup(s) all purpose flour
2 Tsp kosher salt
1 1/2 Tbsp baking powder
2 cup(s) buttermilk
1 cup(s) Mexican crema
9 large eggs, divided use
1/4 cup(s) honey
2 Hatch peppers, roasted, peeled, seeded, and chopped
1/2 cup(s) Queso Cotija
1/2 cup(s) ears of corn, roasted
1 cup(s) Hatch bacon, cooked and chopped
2 Tbsp vegetable oil
1 cup(s) Central Market Hatch Salsa Verde
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Instructions

1
Combine cornmeal, flour, salt, and baking powder together in one large bowl.
2
In a second bowl mix together buttermilk, crema, three eggs, and honey. Then combine the wet ingredients to the dry and stir just until combined. Do not over mix.
3
Fold in the hatch peppers, cheese, roasted corn and bacon.
4
Spoon waffle batter into waffle maker and cook according to package directions. Set aside.
5
Heat a medium sized non-stick skillet over medium heat. Add oil and cook remaining eggs to desired doneness.
6
Serve eggs on top of waffles and drizzle with hatch salsa.

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