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Today I’m teaming up with KitchenAid to bring you this recipe for super fun mini cornbread waffles topped tostada style!

A Green Chile Chicken Waffletada assembled on a wood plate, sitting next to a large wood plate with mini cornbread waffles, lime slices and cilantro, and a small wood bowl of avocado slices.

Hello there friends! Hope your day is a good one. I’ve got something a little different for you here on LLK that possibly needs a little explanation. What we’ve got is a mini cornbread waffle served tostada style, topped with a green chile cream, grilled chicken, and avocado… a Green Chile Chicken Waffletada!

A Green Chile Chicken Waffletada assembled on a small wood plate.

These were really fun to make (and EAT) and I think there are so many things you could do with it to make it your own. Got leftover chili? Perfect. Top it with some cheese and sour cream. Or how about some shredded BBQ pork? So good! Or you could make the cornbread waffles for breakfast with a fried egg, bacon, sliced tomato and avocado. Can you tell I’m hungry? How would you top your waffletada?

A Green Chile Chicken Waffletada assembled on a wood plate, sitting next to a large wood plate with mini cornbread waffles, lime slices, half an avocado and cilantro, a small wood bowl of avocado slices, and another wood plate with the grilled chicken on it.

You could even set up a sweet and savory waffle bar with all kinds of toppings, gather your friends around, and let them make their own creations. Waffletada bars are forecasted to be the next big thing for 2016, you heard it right here!

A Green Chile Chicken Waffletada assembled on a wood plate, with a large wood plate with mini cornbread waffles in the background.

I used a really simple mix of spices to make my own taco flavored seasoning with chili powder, ground cumin, and garlic powder. This is a really great mix to have on hand.

A wood plate with the sliced grilled chicken for the Green Chile Chicken Waffletada, along with a whole lime and some cilantro.

I used my KitchenAid Waffle Baker to make the mini cornbread waffles. I cannot say enough about this beautiful machine. It cooks two waffles at a time, flipping them over so that the batter fills every little nook and crevice. The waffles bake up really fluffy and NEVER stick, with no greasing necessary.

KitchenAid Waffle Baker with the lid open and a cooked mini cornbread waffle inside, with more waffles on a cooling rack next to it.

Hope you get the chance to get in the kitchen and give these a try! If you come up with your own variation, leave a comment and tell me about it! I’m nosy like that, okay.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Green Chili Chicken Waffletada

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Author: Julie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Main Dish
Method: Cook
Cuisine: Mexican

Print Recipe

Description

A mini cornbread waffle served tostada style, topped with a green chile cream, grilled chicken, and avocado!

Ingredients

Scale

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

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Instructions

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.

Nutrition

Serving Size: 1 Serving
Calories: 581
Sugar: 11g
Sodium: 549mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 13.8g
Trans Fat: 0.8g
Carbohydrates: 48g
Fiber: 6.1g
Protein: 28g
Cholesterol: 154mg

This post is sponsored by KitchenAid.