You can find this recipe at El Restaurante.
Recipe courtesy of Huron House Bed & Breakfast (www.huronhouse.com)
Makes 6 servings
The Waffles:
1 package chorizo
1 ¾ c. all-purpose flour
1 T. baking powder
¼ t. salt
1 egg
1 ¼ c. of milk
1 full bunch green onions, diced
1 c. sharp shredded cheddar cheese
8 pieces of bacon
Plug in waffle iron and let it heat up. In a medium skillet over medium heat, cook the chorizo for about 2-minutes or until it starts to release its juices. Set aside on a plate. Next, fry up the bacon slices, let cool and chop into crumbles.
To prepare the batter, combine the flour, baking powder, salt and egg in a large bowl. Mix slowly and gradually add in the milk. Be careful not to overmix; batter should be thick and slightly lumpy. Once mixed, fold in chorizo, bacon crumbles, green onions and cheddar cheese.
The Chile Butter:
4 T. unsalted butter
1 can diced green chiles
Place the slightly softened butter in a bowl and add the diced green chiles (green chiles are spicy, so you can add as much or as little as you would like). With a mixer beat the butter for about 2 minutes.
To make the waffles: Place a half a cup of batter into the center of the waffle iron, close the lid and cook according to your iron directions or until waffle is golden brown. Top with chile butter, cheddar cheese, bacon crumbles and green onions. The waffles are also great with slightly warmed maple syrup.