YIELD: 24 servings
18 waffles, cut into one-inch cubes
1 1/2 cup tomatoes, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup green onion, chopped
1/2 cup corn
1/2 cup green chili pepper, diced
1 lb. Monterey Jack cheese, small dice
4 cups skim milk
3 qt. Egg Beaters
2 Tbsps. ground cumin
2 cups fat free sour cream
1 tsp. chili powder Maple Syrup
- Preheat oven to 350°. In a greased 18 x 24 pan, combine waffles, tomatoes, red pepper, green pepper, green onion, corn, green chili peppers and Monterey Jack Cheese.
- In a medium bowl, combine milk, egg and ground cumin; mix well. Pour mixture over the ingredients in the pan. Soak well. Bake for 50 minutes uncovered. Cover waffle pie and bake an additional 60 to 70 minutes or until center is set. Let pie rest for 10 to 15 minutes and cut into 4 x 6 pieces.
- Combine sour cream and chili powder. Drizzle waffle syrup over each serving of pie and top with 1 Tbsp. of spiced sour cream.
Executive Chef Ron Hall, Mercy Hospital, Iowa City (IA)