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  •   Ranchero Sauce
  • 3 Tbsp. vegetable oil
  • 3/4 cup small diced onions
  • 1 Tbsp. minced fresh garlic
  • 1 Tbsp. dried oregano leaves
  • 1 Tbsp. chili powder
  • 1-1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2-3/4 lb. canned diced tomatoes, drained
  • 1-1/2 cups finely chopped fresh cilantro
  •   Waffle Batter
  • 2-3/4 cups all-purpose flour
  • 1 cup ground RITZ Crackers
  • 1 Tbsp. granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups lowfat buttermilk
  • 1 cup finely shredded cheddar cheese, sharp
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp. minced chipotle peppers in adobo sauce
  • 16 fried eggs


Nutritional facts are based on a single serving
Calories 390
Total fat 25g
Saturated fat 6g
Trans fat 0g
Cholesterol 230mg
Sodium 800mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 6g
Protein 14g
Calcium 15%DV
Iron 15%DV


    Ranchero Sauce:
  1. Heat  oil in medium saucepan on medium-high heat. Add onions; saute until translucent. Add garlic; cook 1 min. Stir in oregano, chili powder, salt and black pepper. Cook 1 min. Reduce heat to medium-low.
  2. Stir  in tomatoes. Cook until sauce is reduced and slightly thickened, stirring occasionally. Stir in cilantro. Keep warm until ready to use.
  3. Cheddar-Chipotle Waffles:
  4. Heat  Belgian waffle maker to medium-low setting.
  5. Combine  dry ingredients in large bowl. Whisk buttermilk, cheese, eggs, oil, cilantro and peppers in separate large bowl. Add dry ingredients to buttermilk mixture; whisk until combined.
  6. Portion  one #6 scoop batter onto waffle maker. Cook until light golden brown on both sides. Repeat with remaining batter.
  7. For each serving:
  8. Top  each waffle with a fried egg and one #12 scoop Ranchero Sauce.
  9. TIP:

    Adjust the level of spice to your taste by increasing or decreasing the amount of chipotle peppers used.

    Serving Suggestion:

    Garnish each serving with a few avocado slices and fresh cilantro leaves.

    Make Ahead:

    Waffles and sauce can be prepared ahead of time. Cool to room temperature then refrigerate for up to 3 days. Reheat as needed.

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