Chicken and waffles meets nachos with this hearty breakfast or brunch dish. Homemade cheddar waffles topped with a basic cheese sauce, popcorn chicken, bacon, scallions, jalapeño and a fried egg.
To make the waffles, whisk together the butter, eggs, milk and vanilla until well combined. Set aside.
In a large bowl, stir together the flour, baking powder, baking soda and salt. Add in the wet ingredients and stir until just combined. Fold in the cheese, scallions, and jalapeño. Pour 1/3 cup batter into each cavity of a preheated waffle iron. Cook until golden brown and crispy, according to your iron’s directions. Transfer the cooked waffles to a wire rack set over a baking sheet, to prevent from getting soggy while you continue cooking the rest.
Cook the popcorn chicken on a baking sheet in a preheated 350 degree F oven until crispy, about 15 to 20 minutes.
Place a saucepan over medium-high heat along with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook, stirring constantly, until the mixture has thickened, about 5 to 8 minutes. Season with mustard, salt, pepper, and cayenne. Remove from heat, and stir in the cheese until melted through.
To assemble the nachos, cut the waffles into pieces and arrange onto one large platter or about two plates. Pour the cheese sauce over the waffle pieces and top with popcorn chicken, scallions, bacon, jalapeño and fried eggs. Serve immediately and enjoy!