Tex-Mex Chicken Waffles
James Ranson
Griddle up these Tex-Mex waffles with some canned chili and ground chicken.
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Directions:
Grease a skillet with cooking spray and heat over medium heat. Add chicken and cook until no longer pink, about 5 minutes.
In a large bowl, stir together cornmeal and baking powder. In a separate bowl, whisk together eggs, milk, and oil. Add chicken and chili to egg mixture, then add to cornmeal mixture and combine.
Grease a waffle iron with cooking spray and heat. Ladle ½ cup batter for each waffle into waffle iron and cook until golden brown and set, about 5 minutes. (Keep waffles warm in a 200°F oven while you cook remaining batter.)
To make topping, stir together sour cream, lime zest, and chili powder in a bowl.
Serve waffles topped with sour cream mixture, scallions, and cheese.
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