Traditional recipes

Tex-Mex Breakfast Waffle Nachos

Tex-Mex Breakfast Waffle Nachos

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It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess. And in case you’re wondering, the waffles are pretty amazing just on their own.


  • 1 tablespoon ancho chile powder
  • 1½ teaspoons kosher salt, plus more
  • 3 tablespoons tequila reposado or añejo tequila
  • 3 slices thick-cut bacon, cooked, torn into 1-inch pieces, plus drippings
  • 3 red jalapeños or Fresno chiles, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 6 ounces Monterey Jack, grated
  • 6 ounces sharp yellow cheddar, grated
  • Sliced avocado, sliced scallions, sliced radishes, cilantro leaves with tender stems, hot sauce, and lime wedges (for serving)

Recipe Preparation

  • Whisk flour, cornmeal, ancho chile powder, sugar, baking powder, and 1½ tsp. salt in a large bowl. Add tequila and 1 cup water and whisk just until combined.

  • Using an electric mixer, beat cream to stiff peaks, about 4 minutes. Gently fold into cornmeal mixture until no streaks remain. Let batter rest 20 minutes to hydrate cornmeal.

  • Heat bacon drippings in a medium skillet over medium; cook jalapeños and garlic, stirring often until tender but not brown, about 2 minutes. Add honey, vinegar, and a large pinch of salt, bring to a boil, and cook until mixture is thick and syrupy, about 2 minutes. Pour into a small bowl.

  • Place a wire rack in upper third of oven (about 6" away from the top) and preheat to 200°. Heat a waffle iron until very hot. Working in batches, pour ½ cup batter onto iron and cook until golden brown and cooked through, about 2 minutes. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining batter (waffles will appear limp at first, but will crisp up and dry as they sit).

  • Remove waffles from oven and heat broiler to high. Cut waffles into triangles and arrange on a rimmed baking sheet. Cover with both cheeses and broil (any exposed waffle will darken) until cheese is melted, about 2 minutes.

  • Top nachos with eggs, bacon, avocado, scallions, radishes, cilantro, hot sauce, and jalapeño mixture. Serve with lime wedges for squeezing over.

Nutritional Content

Calories (kcal) 670 Fat (g) 45 Saturated Fat (g) 26 Cholesterol (mg) 230 Carbohydrates (g) 40 Dietary Fiber (g) 1 Total Sugars (g) 10 Protein (g) 22 Sodium (mg) 1050Reviews SectionFollowed the recipe as written. Rather good overall but as a fellow reviewer noted really takes a very long time, a very long time and almost requires an assistant. Bottom line;although tasty, way too much work.Now if one is having a small group over, this recipe is a good group project.Um. Amazing! I've made this twice and will make it again.The only downside is that it literally takes forever to make if you're trying to do it yourself, so try to press a friend family member into sous chefing for you.AnonymousNew York, NY09/07/18

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