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Cheddar Jalapeño Cornbread Waffles with Turkey Chile Con Queso Dip {Gluten-Free}
Ingredients
  • subheading: Cheddar Jalapeño Cornbread Waffles (gluten-free):
  • ¾ cup cornmeal
  • ¼ cup sweet rice flour (different from "white rice flour" or "brown rice flour")
  • ¼ oat flour
  • ¼ millet flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • ¾ cup sharp cheddar cheese, grated
  • 1 large jalapeño, seeds removed and minced
  • subheading: Turkey Chile Con Queso Dip:
  • 1 teaspoon olive oil
  • ½ cup minced yellow onion (from about ½ medium onion)
  • 2 teaspoons minced garlic (from about 3 large cloves)
  • ½ lb ground turkey
  • ½ teaspoon cumin
  • 2 teaspoons chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 - 14.5 ounce can diced tomatoes, drained
  • 3 tablespoons unsalted butter
  • 3 tablespoons sweet rice flour
  • 1¾ cups milk
  • 1½ cups shredded sharp cheese
  • Optional: lime wedges, for serving
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