1. To make the waffles: In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.

  2. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.

  3. Let the batter sit for 10 minutes, to allow the cornmeal to soften.

  4. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron.

  5. To make the chili con queso: Heat together, over low heat, the salsa, cream cheese, and grated cheese, cooking and stirring until the mixture is smooth.

  6. Stir in the chopped spinach and scallions.

  7. Serve in a fondue pot or chafing dish alongside the waffles; the chili will thicken as it cools.

Tips from our Bakers

  • Any leftover chili con queso makes a wonderful dip for tortilla chips, or spread for a wrap sandwich.