Creamy Poblano Chicken With Cornbread Waffles

Ingredients

• 3 tablespoons butter or 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 waffles
• 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 margarine
• 1 1/2 cups frozen white shoepeg corn, thawed

Directions

1. 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. 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. 3

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