Thursday, December 12, 2013

Mexican Chicken Waffle Sandwiches

I really like the savory waffle recipe I used in my Waffle French Dips. I decided to adapt it for a Mexican flavor. I served it with Mexican Cream of Tomato Soup.

1 cup water
1/2 cup polenta(coarse cornmeal works fine too) 
1 clove garlic, minced
1/4 cup butter 
1 cup milk 
1 egg

2/3 cup sorghum flour
1/4 cup potato starch 
3 TB tapioca starch
1/2 tsp xanthan gum

OR sub the above 4 ingredients with 1 cup all purpose flour 

1 tsp baking powder 
1 TB dried oregano
1 tsp black pepper
1/2 tsp salt 
1/4 tsp smoked paprika

1/2 cup roasted, peeled and diced and Anaheim Peppers
 OR 4 oz can diced green chilies

In a pot heat water to boiling, add polenta and stir vigorously until thick.
Add, garlic and butter and stir until melted. Remove from heat and add milk. 
Set aside 

In another bowl combine the flour mixtures and seasonings. 
Add egg to milk and beat well then carefully mix the wet ingredients into the dry. Gently fold in peppers.

Cook according to your waffle maker instructions.

1 lb boneless chicken (breasts or thighs are great!)
3 TB olive oil
1 TB chili powder
1/2 TB oregano
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp cayenne
1/4 tsp onion powder
salt and pepper to taste

Preheat oven to 375
In a roasting pan place oil , then add chicken and turn to coat. Sprinkle on the seasonings and toss together well.

Roast for 25-35 minutes(depending on thickness of the pieces) until an internal temp of 165 is reached.

Remove from oven and allow to cool until easy to handle.....shred well and set aside

Remaining ingredients:
Cheese(I used pepper-jack)
Re-fried Beans(homemade or canned)
Sour Cream
(any taco topping would work)

Spread a decent amount of refried beans on one waffle.

Add chicken and cheese, place under a broiler and broil until heated through and cheese is melted.

Dress with remaining ingredients as desired.

(toast the top waffle in the toast while you are waiting or stick them in the hot oven to heat, just watch they don't burn)

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