Nachos Reinvented

My roommate has a bad habit. Unlike other common roommate habits like blasting music in the wee hours of the night, being a borderline kleptomaniac, or disregarding the dirty dishes festering in the sink, this habit benefits me. Dear Jessica cooks dishes in amounts to feed a small army. Last week, it was burrito filling for 8, the week before, a 2-quart baking dish full of warm oatmeal, and this week a large mixing bowl brimming with salsa. It’s day 3 of salsa, Jess is complaining that she’s had enough, and we’ve only managed to plough through about a tenth of it.

All that to say, if we don’t start thinking of creative new ways to serve it, the salsa will be fated for the compost. With that in mind, I’ve casted the following ingredients as the leading characters in dinner theatre’s very own,  “Nachos Reinvented”: cornmeal waffles will play the part of CORN-CHIP (also making an appearance as CHEESE). SALSA and GAUCAMOLE will appear as themselves.

It turns out, these actors have amazing chemistry. I might even argue they make the original Nachos mundane. Dinner was of total appointment**. I give them a solid (#) (#).  

** Aka “no disappointment” but I hate double negatives. 

Cheddar Cornmeal Waffles   

Adapted from Dorie Greenspan's Crispy Cornmeal Waffles 

1 cup flour

1 cup cornmeal

2 tsp baking powder

1 tsp baking soda

½ cup shredded cheese

pinch salt, dash cayenne

1 tbsp brown sugar

2 cups buttermilk (substitute milk, yogurt, vinegar) 

2 eggs

3 tbsp butter, melted 

In one bowl, combine first 7 ingredients. In another bowl, thoroughly mix following 2 ingredients. Pour wet over dry ingredients. Mix just until combined, stir in melted butter.

Make waffles with ½ cup batter. Place in 250 degree oven to keep warm and to increase crispiness.

Serve with your favourite guacamole and salsa recipe.