Creamy Poblano Chicken With Cornbread Waffles

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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!!

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Steps

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In dutch oven , melf butter over medium heat.

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Add onions , poblanos , & garlic.

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Saute for 5 minutes , or until soft.

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Add chicken , salt , and pepper.

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Cook , stirring often , 8-10 minutes , or until chicken is cooked through.

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Stir in soup and sour cream until smooth.

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Stir in cheese , cook & stir until melted and smooth.

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Serve over cornbread waffles.

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To prepare waffles , combine cornmeal , flour , baking powder , salt , and sugar in a large mixing bowl.

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Stir in egg , milk , and melted butter , stirring just until just moistened.

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Batter will be somewhat lumpy.

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

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Ingredients

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butter, onion, garlic cloves, poblano chiles, boneless chicken breast halves, salt, pepper, cream of mushroom soup, sour cream, sharp cheddar cheese, waffle, cornmeal, all-purpose flour, baking powder, sugar, egg, milk, white shoepeg corn