Stir up your breakfast routine with savory Green Chili Cheddar Waffles. Crispy outside, tender and fluffy inside, these waffles are studded with melty sharp cheddar and canned diced green chiles for a gentle, smoky heat. They’re versatile—serve with eggs, fried chicken, sour cream, honey, or maple syrup for a sweet-salty contrast.
These savory waffles are similar to sweet waffles in technique but rely on savory mix-ins rather than sugar. Canned diced green chiles are an easy pantry staple and add mild to medium heat plus a subtle roasted flavor. I use a mix of all-purpose flour and fine cornmeal for texture, cornstarch for extra crispness, buttermilk for richness, and whipped egg whites to keep the interior light.
What you will need
The ingredients are straightforward and available at most stores. You will need a waffle maker—Belgian or regular will work.
- Flour and cornmeal — for structure and a slightly sweet, gritty texture.
- Cornstarch — keeps waffles crisp.
- Buttermilk — adds tang, tenderness, and lift.
- Eggs — separate yolks and whites for extra fluff.
- Baking powder and baking soda — leavening agents.
- Diced green chiles — convenient canned chiles (mild to hot) for smoky flavor and heat.
- Sharp cheddar — shredded for melty, bold flavor.
- Herbs — scallions or chives for brightness.
- Salt and pepper — to taste.
Step-by-step instructions
Follow these simple steps to make the waffles.
Step 1. Whisk together the dry ingredients. Step 2. Combine buttermilk, egg yolks, and melted butter. Step 3. Whip the egg whites to soft peaks. Step 4. Add the wet mixture to the dry ingredients.
Step 5. Stir in cheese, green chiles, and scallions or chives. Step 6. Fold in whipped egg whites. Step 7. Spoon batter onto a preheated waffle iron. Step 8. Cook until golden and crispy.
👩🍳Expert tip
Whipping the egg whites isn’t mandatory, but it does make the waffles lighter. If you’re short on time, gently mix the whole eggs into the wet ingredients and proceed—results will still be delicious.
Make it your own
If you don’t have a specific ingredient, swap freely to suit your taste.
- Substitute canned jalapeños or fresh chiles for more heat; poblano peppers are a milder option.
- Use different cheeses like Colby Jack or smoked Gouda for varying flavors.
- Add fresh or canned corn for sweetness and texture.
- Swap buttermilk for whole milk or Greek yogurt thinned with milk if needed.
Storage and prep
These waffles are best enjoyed immediately to retain their crispness, but they freeze well for later.
To freeze: cool completely, arrange flat in a freezer-safe bag with parchment or wax paper between waffles, and freeze up to 3 months.
To reheat: toast in a toaster or toaster oven until warmed and crisped.
Serving suggestions
Toppings and pairings that complement the savory, slightly spicy waffles:
- Hot honey or maple syrup for a sweet contrast
- Bacon or bacon chutney for saltiness and crunch
- Greek yogurt or sour cream to cool the heat
- Fried chicken for a classic savory combo
- Poached, fried, or jammy eggs for a hearty brunch
- Sliced avocado, pickled red onions, roasted tomatoes, or a smear of savory butter
- Chipotle hollandaise or a bowl of chili on the side
- Fresh arugula or lettuce for brightness
Frequently asked questions
Whipping the egg whites produces lighter, airier waffles. If you skip this step, the waffles will be slightly denser but still tasty.
Related recipes with a kick
Try other bold-flavored recipes for brunch and beyond:
Easy Huevos Rancheros Tostadas-
Thai Peanut Butter and Jelly Sandwich
-
Roasted Red Pepper Pesto
-
Miso Deviled Eggs
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📖Recipe
Green Chili Cheddar Waffles
Equipment
- Large baking sheet (optional for keeping waffles warm)
- Hand-held electric mixer or whisk (for whipping egg whites)
- Waffle iron/maker
Ingredients
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 2 tbsp cornstarch
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp Kosher or fine sea salt
- 1/2 tsp freshly ground black pepper
- 2 large eggs, room temperature, yolks and whites separated
- 1 1/2 cups buttermilk, room temperature
- 8 tbsp (1 stick / 4 oz) unsalted butter, melted and slightly cooled
- 4 oz can diced green chiles
- 2 cups shredded sharp cheddar cheese
- 2 tbsp chopped scallions or chives
Instructions
- Preheat and grease your waffle maker according to the manufacturer’s instructions. Optional: preheat the oven to 200°F and have a baking sheet ready to keep cooked waffles warm.
- In a large bowl, whisk together flour, cornmeal, cornstarch, baking soda, baking powder, salt, and pepper.
- In a separate bowl, whisk buttermilk, egg yolks, and melted butter until combined.
- Beat the egg whites in a clean bowl with a mixer or whisk until soft peaks form; set aside.
- Add the buttermilk mixture to the dry ingredients and stir until just combined. Fold in the diced green chiles, shredded cheddar, and scallions or chives. Gently fold in the whipped egg whites until no flour streaks remain. The batter will be thick and slightly lumpy—let it rest 5–10 minutes.
- Spoon batter onto the preheated waffle iron and cook until golden brown and crispy. Repeat with remaining batter. Serve immediately, or keep waffles warm in the oven on a baking sheet until ready to serve.
Notes
- Waffle sizes vary by maker. This recipe yields about 8 Belgian-style waffles or 10–12 regular waffles depending on your iron.
- Top with hot honey, syrup, sour cream, bacon, fried chicken, avocado, or pickled onions for different flavor profiles.
- To freeze: cool waffles, layer with parchment, store flat in a freezer-safe bag up to 3 months. Reheat in a toaster or toaster oven.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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