Tex Mex Chicken And Waffles Recipes

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX-MEX CHICKEN AND WAFFLES

Steps:

• Flatten each chicken breast to 1/4-in. thickness. Place in a shallow bowl or dish. Add buttermilk and hot pepper sauce; turn chicken to coat. Cover and refrigerate for 2 hours or overnight., In a small saucepan, combine all syrup ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat; steep for 1 hour. Strain and discard peppers. Cover and refrigerate syrup until serving., In a large shallow dish, mix the flour, cornmeal and seasonings. Drain chicken, discarding marinade. Add chicken to flour mixture, one piece at a time, and turn to coat. In a large skillet, heat oil over medium heat. Add chicken; cook until no longer pink, 3-4 minutes on each side. Drain; keep warm., In a large bowl, combine the first six waffle ingredients. In another bowl, whisk the buttermilk, oil and egg until blended. Add to flour mixture; stir just until moistened. Stir in cheese., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with chicken, warmed syrup and, if desired, toppings.

TEX-MEX CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
• Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
• Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

TEX-MEX WAFFLES

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.

FRIED CHICKEN AND WAFFLES AS MADE BY BREANA JACKSON RECIPE BY TASTY

Steps:

• Brine the chicken: In a large bowl or container, combine the buttermilk and 2 tablespoons of salt. Add the chicken to the brine, making sure to submerge fully. Cover and refrigerate for at least 2 hours, or overnight. When ready to use, remove the chicken wings from the brine and pat dry with paper towels. Transfer to a wire rack set over a baking sheet.
• Preheat the oven to 300°F (150°C).
• Fill a large cast iron skillet ¾ of the way with peanut oil and heat over medium-high heat until the temperature reaches 350°F (180°C).
• In a small bowl, whisk together 2 tablespoons salt, the onion powder, paprika, garlic powder, black pepper, poultry seasoning, cayenne, and ground mustard until well combined.
• Transfer all but 2 tablespoons of the spice mixture to a medium bowl with the flour and cornstarch and whisk until well combined.
• In a separate medium bowl, whisk together the eggs, buttermilk, hot sauce, and a pinch of salt until well combined.
• Coat a chicken wing in the flour mixture, shaking off any excess, then dip in the buttermilk mixture, letting any excess drip off. Coat again in the flour mixture, pressing the flour into the chicken. Return the coated chicken to the wire rack and repeat with the remaining wings.
• Working with 2-3 wings at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 160-165°F (70-75°C). Remove the chicken from the oil, sprinkle on both sides with a pinch of the reserved spice mix, then set on a clean wire rack set over a baking sheet to cool. Repeat with the remaining chicken. When finished frying, transfer the chicken to the oven to keep warm until ready to serve.
• Make the waffles: Melt the butter in a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, between 7-10 minutes. Watch carefully and focus on color, so the butter does not burn, aiming from brown not black bits. Remove the pot from the heat.
• Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining ice cube and gently stir until melted. Pour ½ cup of the browned butter into a liquid measuring cup or heatproof bowl and let cool completely, about 5 minutes. Store any remaining browned butter in the refrigerator for another use.
• Preheat a waffle iron to medium-high heat.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl or large liquid measuring cup, whisk together the buttermilk, browned butter, eggs, and vanilla until well combined.
• Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix. Let the batter sit for 5-7 minutes while the leavening agents activate.
• Grease the waffle iron with nonstick spray, then cook the waffles according to the manufacturer's instructions. You should have about 6 total, depending on the waffle iron. Set the waffles on a baking sheet as they finish cooking and transfer to the oven with the chicken to keep warm until ready to serve.
• To serve, place a waffle on each plate (either whole or cut into 4 pieces) and set 2-3 wings on top of or next to each waffle. Top the waffles with butter, maple syrup, and/or hot sauce, if desired. Serve hot.
• Any leftover waffles can be wrapped individually in plastic wrap, then placed in a zip-top bag and stored in the refrigerator for up to 2 days.
• Enjoy!

TEX - MEX CHICKEN SANDWICHES

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.