Sometimes the hardest thing about cooking an omelet, a grilled cheese, a quesadilla, etc., is the flipping! Using a waffle iron to make these unexpected dishes takes the “flipping” risk out of the equation and they cook twice as fast! ’Tweens and ’teens will love making these easy unique recipes. These recipes are all made using a round Belgian-style waffle maker, though it really only matters for the quesadillas.
- 2 eggs (per omelet)
Bell peppers (red, green, yellow, orange—your choice), diced
- Yellow onion, diced
- 1Tbsp. shredded cheddar cheese
- Other omelet favorites, such as mushrooms, diced ham or crumbled bacon, optional
- Salt & pepper to taste
- Turn on waffle iron and spray with cooking spray.
- In a medium bowl, whisk together the eggs and add salt and pepper.
- Add the diced ingredients.
- Pour omelet mixture onto waffle maker, making sure it doesn’t overflow.
- If your waffle iron has a timer, ignore it for this recipe and cook until the eggs are to your desired firmness.
- Top with more shredded cheese, fresh tomato slices if you like, and serve.
Waffle Iron Chicken Quesadillas
(Makes 6 6-inch quesadillas)
- 1 small rotisserie chicken, shredded
- 1 green pepper, seeded & diced
- 2 Tbsp. olive oil, divided
- Salt & pepper
- 12 6-inch flour tortillas
- 8 oz. of shredded Mexican cheese blend
1. Season shredded chicken with salt and pepper and set aside.
- In a small skillet, add a tablespoon of olive oil and sauté green peppers lightly to soften for about four minutes.
- Heat your waffle iron.
- Lightly coat one side of each tortilla.
- Lay one tortilla, oil-side down, on the griddle, then spoon on green peppers, adding a few tablespoons of the shredded chicken and topping with about one-third cup of the cheese
- Top with another tortilla (oil-side up) and gently close the waffle iron, adding more and more pressure. Hold for 30 seconds. Let go and continue cooking another 2-3 minutes, putting pressure on it occasionally.
- Once the tortilla is golden brown enough to your liking, remove with a fork or spatula and let cool on a plate for one minute.
- Cut into 4 wedges along the waffle marks and serve with salsa.
- 1 can of biscuits
- Pizza sauce or sundried tomato sauce
- Mini-pepperoni slices
- 8 oz. of shredded mozzarella
1. Heat waffle iron.
- Stretch out a piece of the pre-cut biscuit dough to a 4- or 5-inch diameter and place into the center of heated waffle iron.
- Add pizza sauce, cheese and pepperoni, leaving room at the edge for the “crust.”
- Stretch out another piece of dough to the same size and place on top, sealing the edges with your fingers.
- Close the waffle iron and cook about 3 minutes, until it is golden brown.
- Slice into four wedges and serve.
(Note: Be sure to use pizza sauce or sundried tomato sauce, as pastasauce is too thin.)