Creamy Poblano Chicken With Cornbread Waffles - cooking recipe

Ingredients

3 tablespoons butter or 3 tablespoons margarine
1 large onion, diced
3 garlic cloves, minced
2 poblano chiles, seeded & diced
6 -8 boneless chicken breast halves, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
8 ounces sour cream
8 ounces shredded sharp cheddar cheese
cornbread waffle
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 large egg
1 1/2 cups milk
1/4 cup melted butter or 1/4 cup margarine
1 1/2 cups frozen white shoepeg corn, thawed

Preparation

In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.