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


  1. Grease a skillet with cooking spray and heat over medium heat. Add chicken and cook until no longer pink, about 5 minutes.
  2. 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.
  3. 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.)
  4. To make topping, stir together sour cream, lime zest, and chili powder in a bowl.
  5. Serve waffles topped with sour cream mixture, scallions, and cheese.
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