Name: Creamy Poblano Chicken With Cornbread Waffles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
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 3/4 ounce) 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

1

Recipe by Kizzikate

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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:: 50mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

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 3/4 ounce) 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

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.
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.
Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Kizzikate

Contributor

@Kizzikate

Contributor

"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!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by MissaBravest

12/19/2011

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.

Reply
creation by Kizzikate

6/14/2009

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!