Ingredients
For the waffles:
2 Cups Sweet Stacks Pancake and Waffle Mix
1 1/3 Cups milk
2 eggs
6 Tablespoons vegetable oil
2 Tablespoons chili seasoning mix
1 seven ounce can chopped green chilies, drained
1/4 Cup fresh cilantro, chopped
For the ranchero sauce:
1 Tablespoon vegetable oil
1 small yellow onion, diced
2 cloves garlic, minced
1 14.5 ounce can fire roasted diced tomatoes
1 Tablespoon chili seasoning mix
1/2 teaspoon salt
1/4 cup water
1/4 Cup fresh cilantro, chopped
For the toppings:
1 small can refried beans (heated)
4 sunny side up fried eggs
1/4 cup Cotija cheese, crumbled
1/4 tsp coarsely ground black pepper
2 Tablespoons fresh cilantro, chopped
Instructions
1. In a large bowl combine all of the ingredients for the waffles and whisk until smooth. Set batter aside while you prepare the ranchero sauce.
2. Heat the oil in a skillet and add the onions. Cook until translucent. Add the garlic and cook and additional minute. Add the tomatoes. Crush the tomatoes up a bit with the back of a spoon. Add the chili seasoning mix, salt, and the water. Allow to simmer and heat through. Add the fresh cilantro and leave on low heat to keep warm.
3. Heat up your waffle maker and cook the waffles. You should get four large waffles out of this recipe.
4. Place the waffles on plates. Spread 1/4 of the hot refried beans onto each waffle. Top with 1/4 of the ranchero sauce. Place a fried egg on top of each waffle.
5. Finish the dish by sprinkling on some Cotija cheese, black pepper, and fresh cilantro. Serve immediately.
Notes
Recipe submitted by Shauna Havey from Utah. Thank you, Shauna, for your awesome, delicious Recipe!