Creamy Poblano Chicken With Cornbread Waffles

Kizzikate's Note:

I had this at a dinner party, and it is sooooo delicious! Creamy chicken with just a bit of heat, served atop crunchy cornbread waffles. Comfort Food! If your chicken breasts are on the large side, 6 will work nicely. This can be made ahead, simply reheat the chicken mixture and warm the waffles!

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 tablespoons butter or 3 tablespoons margarine
• 1 large onion , diced
• 3 garlic cloves , minced
• 2 poblano chiles , seeded & diced
• 6 -8 boneless chicken breast halves , cut into bite-size pieces
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 (10 ¾ ounce) can cream of mushroom soup , undiluted
• 8 ounces sour cream
• 8 ounces shredded sharp cheddar cheese
• cornbread waffle
• 1 ½ cups cornmeal
• ½ cup all-purpose flour
• 2 ½ teaspoons baking powder
• ¾ teaspoon salt
• 2 tablespoons sugar
• 1 large egg
• 1 ½ cups milk
• ¼ cup melted butter or ¼ cup margarine
• 1 ½ cups frozen white shoepeg corn , thawed

Directions:

1. In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
2. To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
3. Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.

Reviews

[MissaBravest]

Very tasty! I made it just as instructed and it was a hit with my friends. I thought it would be too much food but it all disappeared! There was no spiciness at all. Very "soul food". I'll be making it again.