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Ingredients Print this recipe

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• Pinch of black pepper
• ¼ pound DI LUSSO® Wisconsin Sharp Cheddar Cheese, sliced ¼ inch thick (at the deli counter) and shredded
• ¼ pound DI LUSSO® Habañero Jack Cheese, sliced ¼ inch thick (at the deli counter) and shredded
• ½ cup roasted red peppers, sliced into small pieces
• 1-2 pickled jalapeños, minced
• 2 large eggs, lightly beaten
• 1 3/4 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• 1 bunch cilantro, for garnish

Chipotle Mustard Spread

• ¼ cup DI LUSSO® Chipotle Mustard
• 2 tablespoons sour cream

Directions

Preheat waffle iron.

Whisk flour, baking powder, baking soda, salt and pepper until blended. Add cheese, roasted red peppers and jalapeños. Mix to coat.

In a separate bowl, whisk eggs, milk and oil. Add cumin and garlic powder. Add dry ingredients to wet ingredients. Whisk just until combined.

Grease hot waffle iron. Pour about ½ cup of batter into the waffle iron. Cook for 3-5 minutes, or until cooked through and golden brown.

In small bowl, combine mustard and sour cream. Spread on waffles. Garnish with fresh cilantro.