🧇 Ingredients (makes 2 sandwiches / 4 chaffles):
For the chaffles:
- 1 cup shredded mozzarella or cheddar
- 2 eggs
- 2 tbsp almond flour
- ½ tsp baking powder
For the filling:
- 4 oz cream cheese, softened
- 2 slices cooked bacon, crumbled
- 1 small jalapeño, finely diced (remove seeds for less heat)
- ¼ cup shredded cheddar cheese
- Pinch of garlic powder and black pepper
👩🍳 Instructions:
- Make the chaffle batter:
In a bowl, mix eggs, cheese, almond flour, and baking powder. - Cook the chaffles:
Preheat a mini waffle maker. Spray with oil and pour ¼ of the mixture into the center (don’t overfill). Cook each chaffle for 3–4 minutes, until golden and crisp. Repeat to make 4 chaffles. - Make the filling:
In a separate bowl, mix cream cheese, bacon, jalapeño, shredded cheese, and seasonings until smooth and combined. - Assemble sandwiches:
Spread the jalapeño popper filling between two chaffles to make a sandwich. Repeat for the second. - Optional — toast again:
For extra crunch, place assembled sandwiches back in the waffle maker or a hot skillet for 1–2 minutes. - Serve:
Cut in half and serve warm with a side salad or celery sticks.
💡 Tips:
- Swap in turkey bacon or veggie bacon for a twist.
- Want it spicier? Add crushed red pepper or hot sauce to the filling.
- These chaffles freeze well and reheat in a toaster!
