From: Nancy,.SanFran

Tex-Mex Waffles
From: Settings on the Dock of the Bay
by the Assistance League of the Bay Area, Texas
Yield: 8 servings

1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 teaspoon vegetable oil
1 cup flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs
1 cup plain yogurt
1 1/2 cups milk
1/3 cup butter or margarine -- melted
Melted jalapeno pepper jelly
Shredded Cheddar cheese

Saute the red pepper, green pepper and green onions in the oil in a medium saucepan for 5 minutes or until tender crisp.

Mix the flour, cornmeal, baking powder and salt in a large bowl. Whisk the eggs in a bowl until lightly beaten. Beat in the yogurt, milk and melted butter. Add to the flour mixture and stir until just combined but still lumpy. Fold in the sauteed vegetables.

Pour about 1 to 1 1/2 cups batter onto a hot greased waffle iron. Bake until brown using the manufacturer's directions.

Repeat with the remaining batter, keeping the baked waffles warm To serve, top with melted jalapeno jelly and sprinkle with cheese.

Note: If the batter thickens while standing, add a little milk.