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Chicken Blueberry Waffles

  • Yield: servings

Ingredients

Cornwaffles
1cup all purpose flour
1cup masa harina
1teaspoon nutmeg
1/4teaspoon chipotle pepper
1tablespoon baking powder
1/2teaspoon salt
1cup buttermilk
2large eggs, beaten
4tablespoons canola oil
1tablespoon fresh lemon zest
1/2cup fresh blueberries
1/2cup coarsely chopped English walnuts, toasted*
1 1/2cups cooked chicken, cubed
Whipped Orchard Butter
1cup butter, softened
1/2cup purchased fruit butter (may use peach, apricot or apple)

Instructions

Heat non-stick waffle iron according to manufacturer's instructions.

In a large mixing bowl, combine dry ingredients; add buttermilk, eggs, oil, and zest. Mix just to combine. Fold in blueberries, walnuts, and chicken.

Pour batter onto heated waffle grid to about 1" from edges. Bake until waffles are dark golden brown. Remove waffles from iron to ovenproof platter and keep in warm oven (200F) until serving.

Spread warm waffles with Orchard Butter.

To make Orchard Butter:
Thoroughly beat butters with electric mixer in a medium mixing bowl. Cover and refrigerate until ready to serve.

*Bake walnuts at 350F for 3-5 minutes or until walnuts commence to brown. Cool before adding to recipe.

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