Creamy Poblano Chicken With Cornbread Waffles

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!

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 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
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 (10 3/4ounce) can  cream of mushroom soup, undiluted
• 8  ounces sour cream
• 8  ounces  shredded sharp cheddar cheese
•  cornbread  waffle
• 1 1⁄2 cups cornmeal
• 1⁄2 cup all-purpose flour
• 2 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 2  tablespoons sugar
• 1  large egg
• 1 1⁄2 cups milk
• 1⁄4 cup  melted butter or 1⁄4 cup margarine
• 1 1⁄2 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.