The currency of Grace is where my song begins...

What's On the Menu Monday

This is a fun meal to make when lots of people are coming over. It is one that people can join in and help, or you can do it yourself. If someone is cooking with you, split duties by assigning the waffles to one group and the Topping to another. If you are doing this alone, turn on waffle iron and prepare the waffle mixture. Then prepare the topping and let it sit while you cook the waffles. This is an AMAZING meal, full of down home taste!

Creamy Poblano Chicken and Cornbread Waffles

TOPPING:

3 Tbs butter
1 large sweet Onion, chopped
2 poblano chile pepper, seeded and diced
3 garlic cloves, minced
4 chicken breasted cut to bit-sized
1 tsp salt
1/2 tsp pepper
cracked red pepper to taste
garlic salt to taste
1 can cream of chicken and mushroom soup (10 3/4oz)
1 conainer sour cream (8 oz)
1 package of shredded harp Chedder Cheese

Melt butter in a deep skillet with lid on. Add onion, chile pper, and garlic; saute 5 min. Add Chicken, salt, and pepper; cook, stirring often, 8-10 min or until chicken is done. Stir in Soup and sour cream until smooth. Add garlic salt and red pepper. Add Cheese, and cook 5-7 mins until cheese is melted and it is nice and creamy. Serve on top of the Cornbread Waffles.

WAFFLES:
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 tsp baking powder
2 Tb sugar
3/4 tsp salt
1 large egg
1 1/2 cup milk
1/4 cup butter, melted
1 1/2 cup frozen white shoepeg corn, thawed (or any frozen corn works)

Stir together first 5 ingred. in large bowl. Stir together egg and next 3 in separate bowl. Add to cornmeal mixture stirring just unil dry incrdients are moistened.
Spray waffle iron and cook just like you would regular waffles.