Ingredients
2
cups Bisquick™ Original pancake and baking mix
1/4
cup yellow cornmeal
1 1/2
cups buttermilk
2
tablespoons vegetable oil
1
egg
2
teaspoons chili powder
1
teaspoon ground cumin
3/4
cup shredded Cheddar cheese (3 oz)
1 1/2
cups pico de gallo or salsa
1
avocado, sliced
1/2
cup chopped fresh cilantro
1/2
cup queso fresco
Preparation
Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, cornmeal, buttermilk, oil, egg, chili powder and cumin until blended. Stir in shredded cheese. Let stand 10 minutes, allowing cornmeal to soften.
Pour about 1/2 cup batter onto center of hot waffle maker; spread batter to 1/2 inch from edge. (Waffle makers vary in size; check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Bake according to manufacturer’s directions or until steaming stops and waffle is golden brown; carefully remove waffle. Repeat with remaining batter.
Top each waffle with 1/4 cup pico de gallo, 3 slices avocado, 1 heaping tablespoon cilantro and 1 heaping tablespoon queso fresco. Serve warm.
