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.
