Description
Copycat recipes are so much fun, especially when they keep you on your health journey! This Bloomin’ Onion Chaffle with sauce will not disappoint, Outback fans!
Ingredients
- Seasoning
- 1 Tbsp. paprika
- 1 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 1 Tbsp. dried thyme
- 2 Tbsp. salt
- 1 Tbsp. cayenne pepper
- 1 Tbsp. ground black pepper
- 1 Tbsp. garlic powder
Sauce:
- 1 cup mayonnaise
- 6 Tbsp. sour cream
- 6 Tbsp. prepared horseradish sauce
- 3 Tbsp. no sugar added ketchup
- 3/4 tsp. paprika
- 3/4 tsp. garlic powder
- 1 1/2 tsp. salt
The Chaffles (makes two)
- 3/4 cup preshredded mozzarella cheese
- 1/4 cup chopped onion
- 3/4 tsp. seasoning mix
Instructions
Prepare the seasoning mix and keep in an airtight container in the pantry till ready to use.
Prepare the sauce and keep in a covered container in the fridge till ready to use.
Tip: chop up an onion and keep it in an airtight container in the fridge so you can easily pull together the ingredients.
To make two chaffles, combine the 3/4 cup cheese, 1/4 cup chopped onion, and 3/4 tsp. seasoning in a small bowl and toss well to evenly combine.
Take half of this mixture and pile it onto the center of your preheated mini waffle iron. Gently close and allow to cook until the waffle iron top lifts off easily and the “crust” is a deep golden brown.
Using a fork, go around the edge gently lifting up the chaffle. It should lift up easily. If it starts to stretch and come apart, it needs to cook longer.
Remove the chaffle to a plate and let it cool a little. It will crisp up as it cools.
Serve with sauce.