To make the jalapeño Chaffle, preheat Chaffle maker. Place all the Chaffle ingredients into a medium bowl. Use a fork to combine well. Once the Chaffle maker is hot, place 1/2 the batter into the Chaffle maker. Close the Chaffle maker and cook for 2 minutes or until cooked through and golden. Remove the Chaffle and repeat with remaining batter.

Meanwhile, place the softened cream cheese into a small bowl. Use a fork to loosen the cream cheese. Add the broth and the seasoning, then stir well with a fork. Taste and adjust seasoning to your liking. The ranch can be made 4 days ahead and stored in the fridge.

Serve the Chaffle with the ranch dressing.

Best served fresh.