Griddle up these Tex-Mex waffles with some canned chili and ground chicken.
½ lb lean ground chicken
1¼ cups fine-grind cornmeal
1 tsp baking powder
2 large eggs
¾ cup low-fat milk
2 tbsp olive oil
1 (15 oz) can bean chili (we like Amy’s)
⅔ cup low-fat sour cream
1 tsp grated lime zest
¼ tsp chili powder
2 scallions, thinly sliced
1 cup grated low-fat cheddar cheese
Grease a skillet with cooking spray and heat over medium heat. Add chicken and cook until no longer pink, about 5 minutes.
In a large bowl, stir together cornmeal and baking powder. In a separate bowl, whisk together eggs, milk, and oil. Add chicken and chili to egg mixture, then add to cornmeal mixture and combine.
Grease a waffle iron with cooking spray and heat. Ladle ½ cup batter for each waffle into waffle iron and cook until golden brown and set, about 5 minutes. (Keep waffles warm in a 200°F oven while you cook remaining batter.)
To make topping, stir together sour cream, lime zest, and chili powder in a bowl.
Serve waffles topped with sour cream mixture, scallions, and cheese.