1/2 pounds medium tomatoes (about 2-3), roughly chopped
1/4 white onion, roughly chopped (about 1/4 cup)
1 jalapeño, seeded and roughly chopped
1 clove garlic
1 teaspoon salt
1 tablespoon lime juice
1 ripe mango, peeled and finely diced
1/4 cup picked cilantro leaves, lightly packed and roughly chopped
1 cup grated Monterey Jack cheese, divided
1 cup grated sharp cheddar, divided
8 large eggs, fried
4 slices cooked bacon, torn
4 radishes, thinly sliced
1/2 cup picked cilantro leaves, lightly packed
2 jalapeño peppers, seeded and sliced into thin rounds
2 scallions, white and green parts, sliced
2 tablespoons green habanero hot sauce
1 large avocado, thinly sliced
2 small limes, cut into wedges
Preheat waffle iron.
Make the waffles.In a large bowl, whisk together the flour, cornmeal, cornstarch, baking powder, baking soda and salt.
In a small bowl, add buttermilk and egg yolks and whisk to combine. In another separate smaller bowl, beat egg whites, vanilla and sugar until whites form stiff peaks. Add the buttermilk mixture into the dry ingredients and stir to fully combine, then gently fold in whites until just combined.
Spray waffle iron with nonstick spray and scoop in about 9 tablespoons of batter. Cook until golden brown and cooked through, then repeat with remaining batter. Cut each waffle into quarters.
Make the salsa. Place tomatoes, onion, jalapeño, garlic, lime juice and salt in a food processor fitted with the blade attachment and pulse to a chunky consistency. Transfer to a bowl, and stir in mango and cilantro.
Preheat oven to 350°F, and line a baking sheet with parchment paper.
Layer half the waffle quarters on the prepared baking sheet. Cover with 1/2 cup Monterey Jack cheese and 1/2 cup cheddar. Layer the remaining waffle quarters on top and cover with remaining cheese. Bake until cheese is melted.
To serve, top with eggs and bacon and sprinkle with radishes, cilantro, jalapeños, scallions and hot sauce. Add avocados and spoon salsa over entire dish. Serve with lime wedges.