CHICKEN 'N WAFFLE TACOS
Let round waffles stand in for taco shells in these Chicken 'n Waffle Tacos! This chicken and waffles take on a Tex-Mex favorite is sweet and savory.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix as directed on package; place on baking sheet. Bake 12 to 15 min. or until done.
- Meanwhile, spray both sides of waffles with cooking spray. Gently fold each in half; secure with wooden toothpick. Place on separate baking sheet. Add to oven to bake with chicken for the last 8 min. Mix syrup, barbecue sauce and Sriracha sauce until blended.
- Remove toothpicks from waffles. Place chicken strips in waffle shells; top with syrup mixture and onions.
Nutrition Facts : Calories 460, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1280 mg, Carbohydrate 62 g, Fiber 2 g, Sugar 21 g, Protein 30 g
TEX-MEX CHICKEN PARMESAN
Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Put the chips in a food processor and pulse until they are finely ground; set aside.
- Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
- Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
- Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
- Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
- Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
- Sprinkle with the jalapeno and cilantro.
CLASSIC CHICKEN & WAFFLES
A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want 'em even faster? Make the waffles ahead and freeze till dinnertime. -Lauren Reiff, East Earl, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm., Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened., Bake waffles according to manufacturer's directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.
Nutrition Facts : Calories 488 calories, Fat 23g fat (13g saturated fat), Cholesterol 154mg cholesterol, Sodium 981mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
TOT WAFFLE BREAKFAST STACKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 waffle stacks
Number Of Ingredients 11
Steps:
- Preheat a double waffle iron to a medium-high setting.
- Toss the tater tots with the cheese and Tex-Mex seasoning in a bowl.
- Lightly spray the waffle iron with cooking spray, then arrange the tater tots and cheese mixture in a single layer on the waffle iron. Firmly press and close the waffle iron, then cook until crisp, about 7 minutes.
- Meanwhile, melt the butter in a small nonstick skillet over medium heat. Add the eggs and fry to your preference, 4 to 6 minutes.
- Divide the waffles between 2 plates. Arrange the bacon halves over the top of the waffles. Top each with a fried egg, salsa, sour cream, avocado and cilantro, then serve.
TEX-MEX WAFFLES
Not every waffle begs for syrup. Serve these savory delights with salsa and sour cream. Cooking time is as long as your waffle iron takes but I had to put something in.
Provided by Annacia
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the waffle maker.
- In a large bowl, combine the flour, cornmeal, cheese, baking powder, sugar, salt and chili powder. Add the milk, eggs, vegetable oil and chiles, and mix just until moistened. Mixture may be a little lumpy.
- Bake in preheated waffle maker according to manufacturer's instructions. Makes 4 to 5 large waffles.
- Serve with your favorite salsa, sour cream and additional grated cheese.
TEX - MEX CHICKEN SANDWICHES
I make these often in the Summer months for a light meal as an alternative to Hamburgers. Serve with grilled corn on the cob. They are fantastic!
Provided by Little Bee
Categories Lunch/Snacks
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts in plastic zippered bag with salsa or picante sauce. Zip shut and refrigerate 1 hour.
- Place on barbecue grill and cook for 5 minutes on each side (can be broiled instead). Top with cheese and close top of grill until cheese melts (about 2 minutes). Spread bottoms of each hamburger bun with avocado mixture. Top with lettuce, tomato, chicken breasts and top of buns.
TEX-MEX CHICKEN FINGERS
Make and share this Tex-Mex Chicken Fingers recipe from Food.com.
Provided by divachef09
Categories One Dish Meal
Time 40m
Yield 19 strips
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Combine first 5 ingredients in a bowl; set aside.
- Cut chicken into strips if not already done.
- In another bowl, start with 2 eggs and beat them slightly. Add more eggs as needed.
- Dip chicken strips in the egg mixture then into the bread crumbs.
- Place on greased cookie sheet.
- Bake 20-35 mins or until golden brown.
- Serve with taco sauce or salsa.
Nutrition Facts : Calories 145.5, Fat 5.5, SaturatedFat 1.5, Cholesterol 51.6, Sodium 370, Carbohydrate 11.1, Fiber 0.8, Sugar 0.8, Protein 12.2
GRILLED TEX-MEX CHICKEN SANDWICH
Why go for the same old grilled cheese sandwich when you can have this flavorful sandwich instead? Even better served with an ice cold Mexican beer.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.
- Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
- Heat broiler.
- Mix avocado, tomato, chile, and onion in second small bowl.
- Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.
- Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.
- Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.
YUMMY TEX MEX WAFFLES
Topped with melted pepper jelly, these cornmeal waffles have some kick! These were a winner in the B H & G pancakes and waffles catagory! Entered by Linda Traylor, Rome, Ga.(April 1995).
Provided by Sharon123
Categories Breakfast
Time 17m
Yield 4 8 inch waffles, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan, cook red pepper, green pepper, and green onion in hot oil over medium heat about 5 minutes or until crisp tender, stirring frequently; set aside.
- In a large mixing bowl stir together flours, cornmeal, baking powder, and salt.
- In another bowl, beat eggs slightly with a whisk or fork. Beat in yogurt, milk, and melted margarine or butter. Add egg mixutre to flour mixture all at once. Stir just until combined but still slightly lumpy. gently fold in pepper mixutre.
- Pour 1-1 1/4 cups of batter onto grids of a preheated, lightly greased waffle maker(don't overfill). Close lid quickly; do not open during baking. Bake according to manufacturer's directions. When waffle is done, use a fork to lift it off the grid. Keep warm.
- Repeat with remaining batter, making sure you grease the griddle again.
- If the batter thickens on standing, you may need to thin it with a little milk.
- To serve, top with melted jalapeno jelly and shredded cheddar cheese, if desired.
- Enjoy!
Nutrition Facts : Calories 222.2, Fat 9.6, SaturatedFat 2.7, Cholesterol 75.9, Sodium 308.7, Carbohydrate 27.6, Fiber 2.4, Sugar 2.4, Protein 7.2
TAWNEY'S TEX-MEX CHICKEN AND ZUCCHINI
Make and share this Tawney's Tex-Mex Chicken and Zucchini recipe from Food.com.
Provided by Beachamorgan
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice first. Open rotel and drain the liquid into a 2 cup measuring cup. You'll be using the rotel when the chicken is cooked so put it aside for now. Add the water to the measuring cup that contains the rotel liquid to equal 2 cups total. Pour into a sauce pan and add the rice. Rice is easy to cook if you do 2 things. Let it come to a boil then turn it down to low and leave it alone. Place a lid on the pot, slightly ajar. Do not lid it tight or it will over flow. Cook for 15 minutes. Turn off the heat, lid tightly and let the rice sit till ready to use.
- While the rice cooks, slice the zucchini. I like to slice it thin and slightly oval. Slice the chicken breast in about 1/2 inch slices. Choose a large skillet and add the oil, chicken, seasoning salt and pepper, stirring to coat the chicken evenly. Cook on medium to medium high for about 10 minutes or until the chicken is cooked through but not overcooked. Add the zucchini and rotel put a lid on it and turn to low. Cook for 5 minutes or until the zucchini is lightly cooked- still somewhat crunchy- Do not overcook AND take off the lid when done to ensure it doesn't continue to cook. Adjust seasoning to taste.
Nutrition Facts : Calories 355.3, Fat 5.3, SaturatedFat 0.9, Cholesterol 65.8, Sodium 373.1, Carbohydrate 44.3, Fiber 2.6, Sugar 2, Protein 31.3
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