Wanna Waffle?

I have been staring at my waffle iron since I got it, “Wanna Waffle?” it taunts me. Yes, I do, but I really need to get the whole waffle concept, and I’m a bit ashamed to admit it, I needed to take a bit of a scientific approach. I Googled, I searched, I read, I surfed, to get the waffle concept and eureka, after all that browsing I think I get it. You can waffle anything that has a high starch content. OK, so where do I start (and I am clearly a beginner).

If you’re an experienced waffler you may want to turn away now before you lose patience with me, because you’ve already figured all this out. If not, consider yourself warned.

I thought I’d start slow (as I always advise anyone to do when learning something new). So on a school night I got all the ingredients we’d need for a questionably nutritious, but fun waffle themed dinner. On the menu waffle quesadillas and a waffle version of a dessert called a grillswith, that I enjoyed about a hundred years ago when visiting a friend at the University of Virginia at the White Spot.

For the quesadillas I used flour tortillas, and as you can see above the fajita size were a perfect fit for my waffle iron. I brushed the outsides with clarified butter (which has a much higher melting point than regular butter) and used a shredded mexican cheese blend. We ignored the ready light and just checked them every few minutes. I thought I had put a generous amount of cheese on them, but they could have used even more. The cheese won’t squish out, so cover the entire surface, then add some more cheese. if you wanted to pretend to eat a vegetable you could add some salsa, and if you do that I’d lay down a layer of cheese, add the salsa, then top that with more cheese. They need about five minutes to reach a light brown.