In a smaller bowl, whisk together the buttermilk and eggs.
Add the wet ingredients to the dry, folding together until just combined. Don't over mix -the batter should be shaggy, vs smooth.
Add in the melted butter, and cheese, folding together gently. Again - don't over mix!!
Heat your waffle maker. I like to use a high setting (but yours may be different - keep an eye on it!)
Grease the waffle maker, then add around 3/4 cup of batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
Cook until browned and crispy.
Top with hot chili, sour cream, extra cheese and a little cilantro.
Devour!
Notes
Grease your waffle maker each time with cooking spray (or brush with butter) to ensure your waffle will come out easily!Don't overmix the batter, just gently fold together until just combined.Refrigerate any remaining batter, but make sure you use it up within a day or so. Even better, just cook all the batter, and freeze extra waffles.Store savory waffles in the refrigerator in a zip-lock back, or freeze, seperating the waffles with parchment. To reheat - just place in the toaster or oven for a few minutes until warmed.How many waffles does this make? This recipe makes 5 really big waffles, in my Belgian Waffle Maker (the kind with the really deep grooves), but with a smaller, flatter waffle iron, you would likely get a lot more. Which really just means you could snarf 2 and be just fine.