Cheddar Jalapeño Cornbread Waffles

1. Mix Dry Ingredients: In a medium bowl, whisk together cornmeal, sweet rice flour, oat flour, millet flour, sugar, baking powder, and salt.
2. Mix Wet Ingredients: In a separate bowl, whisk eggs and milk until combined. Add cooled melted butter and whisk to combine.
3. Combine: Pour wet ingredients into dry ingredients, whisking until smooth. Fold in cheddar cheese and minced jalapeño.
4. Cook Waffles:
   • Electric Waffle Iron: Cook according to manufacturer directions, lightly spraying iron with oil if needed.
   • Stovetop Waffle Iron: Heat both sides for 3 minutes over medium heat. Lightly spray with oil, then pour scant ¼ cup of batter into each waffle square. Cook for 90 seconds, flip, and cook for another 90-120 seconds. Check for golden brown color; continue if needed. Transfer to a wire rack to crisp up and repeat with remaining batter.
5. Serve: Immediately or reheat in the toaster.

Turkey Chile Con Queso Dip

1. Cook Turkey Mixture: In a skillet, heat olive oil over medium heat. Add minced onion and garlic, cooking until softened. Add ground turkey, cumin, chili powder, paprika, cayenne pepper, salt, and black pepper. Cook until turkey is browned. Stir in drained tomatoes and set aside.
2. Make Cheese Sauce: In a saucepan, melt butter over medium heat. Add sweet rice flour, whisking to combine. Gradually add milk, whisking constantly until sauce thickens. Stir in shredded cheese until smooth.
3. Combine: Fold the turkey mixture into the cheese sauce and stir until combined.
4. Serve: Serve dip with freshly made waffles and optional lime wedges for garnish.