3 Tbs. butter 1 large yellow onion, diced 2 tsp. garlic, minced 1/2 tsp. white pepper 1 tsp. salt 2 roasted Poblano peppers, peeled and seeded milk, pour just enough to get to desired consistency 8 oz. sour cream 1 cn. cream of Chicken, undiluted 8 boneless, skinless chicken breast halves, baked and cubed 1/2 to 1 cup shredded sharp Cheddar cheese
* Cornbread waffles * Garnish with chopped green onions and diced tomatoes
Melt butter in pan over medium heat. Add onion and garlic, then saute for 10 minutes. Puree poblano peppers, sour cream, white pepper, salt, and milk in blender or processor. Add pureed poblano mixture to onion and garlic mixture. Stir in cream of chicken soup until smooth. Add chicken. Cook for 15 minutes, stirring often. Add cheese and cook for 5 minutes more until cheese melts. Serve over cornbread waffles. Garnish with chopped green onions and diced tomatoes.
For the cornbread waffles - I used 2 boxes of Jiffy and followed the waffle directions.