Preparation Method
Preheat your waffle iron to a medium-high setting. If your iron is not non-stick, grease it lightly.
In a small bowl, whisk the egg.
Stir in the shredded Swiss cheese, crumbled bacon, and finely diced jalapeno until thoroughly combined.
Pour half of the mixture onto the center of the hot waffle iron. Close the lid and cook for 3-5 minutes, or until the chaffle is golden brown and crisp.
Carefully remove the chaffle with a fork or spatula and repeat the process with the remaining mixture.
Serve immediately while hot and crispy.
Do not overfill the waffle iron. A thin, even layer will cook faster and result in a much crispier texture.
Let the chaffle rest on a wire rack for a minute after cooking. This allows steam to escape and prevents it from becoming soggy.
Pat the diced jalapenos dry with a paper towel to remove excess moisture, ensuring a crispier final product.
