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.
Recipe information
Yield
6 to 8 Servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
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.
Step 6
Top nachos with eggs, bacon, avocado, scallions, radishes, cilantro, hot sauce, and jalapeño mixture. Serve with lime wedges for squeezing over.
