Preparation Method
Preheat your waffle iron to a medium-high setting according to the manufacturer's .
In a medium-sized bowl, add the eggs, shredded Oaxaca cheese, softened cream cheese, coconut flour, and baking powder.
Whisk vigorously until the batter is smooth and fully combined. If the batter appears too thick, mix in the optional water.
Lightly grease the hot waffle iron with butter, coconut oil, or a non-stick cooking spray.
Pour half of the batter onto the center of the waffle iron. Close the lid and cook for 3-5 minutes, or until the chaffle is golden brown, crispy, and steam has stopped escaping from the sides.
Carefully remove the finished chaffle with a fork or spatula and repeat the process with the remaining batter.
Serve immediately for the best texture.
Don't overfill your waffle maker! The batter will expand as it cooks. A little less than you think you need is usually the perfect amount.
Shred your own Oaxaca cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can affect how well it melts and incorporates into the batter.
