For the Cheddar Jalapeño Cornbread Waffles:

1. In a medium mixing bowl, whisk together the cornmeal, sweet rice flour, oat flour, millet flour, sugar, baking powder, and kosher salt. This dry mixture will form the base of your waffle batter, giving the waffles a nice, light texture while keeping them gluten-free.
2. In a separate bowl, whisk the eggs and milk together until fully combined. The eggs provide richness and structure, while the milk gives the waffles the right consistency. Once combined, add the melted butter and whisk again until the mixture is smooth.
3. Slowly pour the wet ingredients into the dry ingredients, stirring gently to combine. Use a whisk to ensure there are no lumps and the batter is smooth and well-mixed. It should have a pourable consistency that is thick enough to hold its shape in the waffle iron.
4. Once the batter is well combined, fold in the grated sharp cheddar cheese and the minced jalapeño. The cheese will melt during cooking, infusing the waffles with savory richness, while the jalapeño will add just the right amount of heat to elevate the dish.
5. Preheat your waffle iron according to the manufacturer’s instructions. If you’re using an electric waffle iron, lightly spray the iron with canola oil for easy release. For stovetop waffle irons, make sure to heat both sides of the iron for at least 3 minutes on medium heat, and lightly spray both the top and bottom plates with canola oil to prevent sticking.
6. Once the waffle iron is ready, pour about ¼ cup of the batter into the center of each waffle square, depending on the size of your iron. Close the waffle iron and cook for 90 seconds. Flip the iron and cook for another 90-120 seconds until both sides of the waffle are golden brown and crispy.
7. Carefully remove the waffles from the iron and place them on a wire rack. The wire rack will help them crisp up as they cool, preventing them from becoming soggy.
8. Serve the waffles immediately for a hot, crispy treat. If you prefer to make them ahead of time, you can store them in an airtight container and reheat them in a toaster for the best results.

For the Turkey Chile Con Queso Dip:

1. Heat the olive oil in a medium skillet over medium heat. Add the minced onion and garlic, cooking for about 2-3 minutes, stirring frequently until the onions are softened and fragrant. The garlic and onion will provide the savory base for the dip.
2. Add the ground turkey to the skillet, breaking it up with a wooden spoon as it cooks. Cook until the turkey is browned and cooked through, about 5-7 minutes. The turkey will absorb the flavors of the onions and garlic, creating a savory, flavorful mixture.
3. Add the cumin, chili powder, paprika, cayenne pepper, salt, and black pepper to the skillet. Stir the mixture to coat the turkey with the spices, letting the spices bloom for another 1-2 minutes. These spices will give the turkey a rich, complex flavor profile that complements the cheese in the dip.
4. Stir in the drained diced tomatoes and cook for an additional 2-3 minutes, just to heat through. The tomatoes add a fresh, juicy component to the dip that contrasts the richness of the turkey and cheese. Remove the skillet from the heat and set it aside.
5. In a separate large skillet, melt the butter over medium-low heat. Once melted, add the sweet rice flour and whisk it until smooth. This will serve as the thickening agent for the cheese sauce. Cook the flour for 1-2 minutes until it bubbles slightly, allowing it to reach the right consistency without burning.
6. Gradually pour in the milk, whisking constantly to ensure that the flour mixture is fully incorporated. Pour the milk in three parts, allowing the mixture to smooth out between each addition. Continue cooking for 4-5 minutes, whisking occasionally, until the mixture thickens enough to coat the back of a spoon.
7. Stir in the shredded cheddar cheese, whisking until the cheese is completely melted and the sauce becomes smooth and creamy. This will create a rich, velvety cheese sauce that coats the turkey mixture beautifully.
8. Fold the turkey mixture into the cheese sauce and stir gently until everything is well-combined. The creamy, cheesy sauce will envelop the turkey and spices, creating a rich and hearty dip that is perfect for pairing with the cornbread waffles.