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More about our company and our products
More about our
company and our
products
Corn Masa & Cheese Waffle Breakfast Tacos
Prep: 10 minutes Cook: 30 minutes Serves: 6
Nonstick cooking spray
1 cup all-purpose flour
2/3 cup masa flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground black pepper
8 large eggs
1 cup nonfat buttermilk
2/3 cup FUD® Mexican Style Sour Cream
4 ounces FUD® Campirano™ Shredded Quesadilla Cheese Resealable Pack (1 cup)
8 strips FUD® Selecto Sliced Bacon, cut crosswise into ½-inch pieces
¼ medium yellow onion, thinly sliced
2½ ounces FUD® Natural Fresco Traditional Cheese, crumbled (2/3 cup)
½ cup favorite salsa
4 green onions, thinly sliced
INSTRUCTIONS
- Preheat oven to 200°. Preheat waffle iron; spray with nonstick cooking spray. In medium bowl, sift flours, baking powder, baking soda, ¼ teaspoon salt and pepper. In large bowl, whisk 2 eggs, buttermilk, sour cream and cup water. Whisk flour mixture into egg mixture until smooth; stir in quesadilla cheese. Ladle ½ cup batter into waffle iron; cook 5 minutes or until golden brown but still pliable. Repeat with remaining batter to make 5 more waffles. Transfer waffles to rimmed baking pan to keep warm in oven until ready to serve.
- In large skillet, cook bacon over medium-high heat 5 minutes or until crisp; add onion and cook 2 minutes, stirring frequently. In medium bowl, whisk remaining 6 eggs and ¼ teaspoon salt. Drain drippings from bacon mixture; reduce heat to low. Add eggs to skillet; cook 3 minutes or until eggs are cooked through, gently stirring occasionally.
- Fold each waffle in half to resemble taco shells; fill with bacon-egg mixture, fresco cheese, salsa and green onions.