Photo: Charles Walton; Styling: Buffy Hargett
6 to 8 servings

How to Make It

Melt butter in a Dutch oven. Add onion, chile pepper, and garlic; sauté 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.

Ratings & Reviews

loddiedoddie's Review

June 13, 2011
This was very good. I didn't feel like making the waffles so I whipped up a batch of corn bread instead. Even my 9 yr old loved it! I didn't not think the recipe was too salty, but when it comes to salt and pepper I usually just add to taste instead of using what the recipe calls for. I also used three large chicken breast halves and that was plenty of chicken for us. I'm thinking of trying this with Monterrey Jack cheese next time and see how that turns out. Will definitely make this again.

laleonaenojada's Review

September 01, 2009
I would give this three and a half stars if possible. My husband absolutely loved it, but it was just okay for me. It needed more complexity of flavor, and definitely more spice. The cornbread waffles were pretty tasty, but the poblano chicken was so strong and salty, we almost wanted regular sweet waffles with it. It's definitely going to have a semi-regular rotation, as it's a strong recipe, easy to make, and really different from our usual weeknight staples.