Savory Blue Corn Hatch Green Chile Waffle Sandwiches

Savory Blue Corn Hatch Green Chile Waffle Sandwiches

Waffle Batter Ingredients

• 2/3 cup blue cornmeal
• 2/3 cup gluten-free flour
• 2 tablespoons palm sugar
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon cornstarch
• 1 local farm egg, separated
• 3/4 cup buttermilk
• 1/3 cup roasted NM green chile, diced
• 1/4 cup oil or melted butter
• 3/4 tsp sea salt (for egg white)

Red Chile Mayo Ingredients

• 8 fluid ounces lite olive oil-based mayo
• 2 fluid ounces NM red chile sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon curry
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon guajillo powder
• 1/8 teaspoon turmeric

Glazed Bacon Ingredients

• 8 pieces (4 slices) bacon
• 2 tablespoons NM green chile jam
• 1 tablespoon water

Sandwich Assembly Ingredients

• 4 local farm eggs, soft-cooked
• 3-4 ounces NM green chile cheddar, shredded
• 1 cup arugula
• Thinly sliced serrano pepper (to taste)
• Thinly sliced tomatillo

Directions

1. In a bowl, whisk together the mayo, red chile sauce, and all remaining Red Chile Mayo seasonings until smooth. Chill until assembly.
2. Preheat oven to 375∘F (190∘C). Line a baking sheet with a silicone baking mat or parchment paper. Whisk green chile jam with water. Cook bacon for 12–15 minutes, brush with jam, and return to the oven for an additional 5–10 minutes until crisp.
3. Whip the egg white and sea salt until stiff, glossy peaks form; set aside.
4. In a large bowl, whisk together the dry ingredients (blue cornmeal, flour, sugar, baking powder, baking soda, and cornstarch).
5. In a separate bowl, whisk the egg yolk, buttermilk, and oil/butter. Pour over the dry mix. Add the diced chile and mix until just combined.
6. Gently fold the whipped egg white into the batter. Cook batter in a preheated waffle iron for 6–8 minutes until golden. Transfer waffles to a wire rack.
7. In a skillet over medium heat, cook the 4 eggs to your desired soft-cooked preference. In the last minute of cooking, top each egg with a 1 ounce of green chile cheddar. Cover the skillet briefly until the cheese is melted.
8. Spread a generous amount of Red Chile Mayo onto the inside of one waffle (the bottom piece).
9. Place one Soft-Cooked Egg with Melted Cheddar onto the waffle.
10. Place 2 pieces of Glazed Bacon on top the egg.
11. Layer with arugula, followed by the thin slices of tomatillo and serrano pepper.
12. Place a second waffle on top to form the sandwich
13. Enjoy with a side of a locally made carrot or mango habanero hot sauce.

For a Sweet Blue Corn Waffle, increase the sugar by 1 to 2 tablespoons and omit the green chile. Serve with NM pecan syrup, fresh berries, whipped butter, and dust with powdered sugar.