Green Chili Chicken Waffleta
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
Serves: 4
Ingredients:
FOR THE CORNBREAD WAFFLE
3/4 cup all purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
2 tablespoons sugar
1/8 teaspoon salt
1 egg, beaten
3/4 cup buttermilk
1/4 cup butter, melted
1 heaping tablespoon chopped, roasted green chiles*
FOR THE GREEN CHILE CREAM
1/2 cup sour cream
2 heaping tablespoons chopped, roasted green chiles
FOR THE CHICKEN
1 tablespoon butter
2 boneless skinless chicken breasts
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
TOPPINGS
Avocado, fresh cilantro, lime, salt and pepper
*How to roast chiles: place chiles on a foil-lined pan. Broil to skins blacken. Place in a plastic bag for a few minutes, then remove and peel of skins. Slit open and remove seeds. Now the pepper is ready to use as desired.
Directions:
In a medium bowl, mix together flour, cornmeal, baking powder, sugar, and salt. Add egg, buttermilk, and butter and whisk together, being careful not to over mix. Fold in green chiles and set aside. Batter will be thick.
Preheat your waffle maker.
In a small bowl, mix sour cream and green chiles. Set aside.
Melt butter in a medium pan over medium high heat. Mix seasoning together, and sprinkle over both sides of the chicken. Add chicken to the pan and cook for about 7-8 minutes per side or until chicken is cooked through. Remove from the pan and allow to rest.
When the waffle maker is hot, add 1/2 cup of batter to the center and cook for about 2-3 minutes. Repeat with remaining batter.
While the waffles are baking, slice the chicken thinly, and prepare the toppings.
To assemble the waffletada, spoon the green chile cream onto each waffle and top with sliced chicken, avocado, and cilantro. Serve with a slice of lime.