Quesawaffles: quesadilla waffles

I love food mash-ups! I already created quite a few dishes where I combine two known dishes to create a new one. What do you think of my Tortizza (Tortilla Pizza) or Sushi Burger for example? This time I made Quesawaffles: quesadilla waffles. It’s a mixture of my favorite breakfast food waffles and my favorite dinner dish quesadillas. Of course I made a vegetarian version as I never eat meat or fish. On this page I’m sharing the recipe of my quesawaffles so that you know how to make your own quesadilla waffles.

A quesadilla is a Mexican dish that consists of 2 tortillas with stuffing in between them, made in a big pan. I’ve made avocado feta quesadillas a while back, and I loved them! I had many quesadillas when I was in Mexico and I still like to order them at Mexican restaurants.
And I think waffles don’t need an introduction. They’re a breakfast staple in America and even though it used to be a snack in the Netherlands and Belgium, it’s becoming more and more popular for breakfast here as well.
When I just got my waffle iron I made gluten-free chickpea flour waffles and quite some time ago I already created a waffle mash-up with the waffle iron that I borrowed from my mom: fawaffle (falafel waffle).

This time I combined quesadillas and waffles to create these Quesawaffles. I think it’s great as a lunch dish but it’s also a great anti hang-over brunch dish or a light dinner dish. Having friends over? You can have these quesawaffles as a starter! Below is the recipe for 2 Quesawaffles, which is enough for a lunch dish for 2 (or 1 hungry person) and enough as a starter for four people.

Recipe Quesawaffles

Ingredients:
50 grams all-purpose flour
50 grams cornmeal
1 tbsp finely chopped parsley
1 tsp baking powder
100 grams grated cheese
1 egg
150 ml skimmed milk
2 tbsp margarine
1 small can Mexican corn mix

Put the flour, cornmeal, 1 tablespoon of the grated cheese, the chopped parsley and the baking powder in a big bowl and mix with a fork until combined.
Put the egg and the milk in another bowl, beat with a fork or a whisk. Add half of the milk-egg mixture to the flour mixture and whisk until combined. Melt the margarine and add to the dough, whisk again. If the dough is too dry you can add more of the milk-egg mixture.
Warm a waffle iron.
Put enough waffle batter on your waffle iron to make two waffles. Bake the waffles until they’re almost done. Top one waffle with half of the Mexican vegetables and half of the cheese. Top with the other waffle and bake the quesawaffles until golden brown. Repeat with the remaining ingredients.

It’s great with pico de gallo.