Chili-topped Cornbread Waffles
Cut peppers lengthwise in half; remove seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until the skins blister, about 5 minutes. Reduce the oven temperature to 350°.
Meanwhile, in a bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with the cheese; bake until cheese is melted, 3-5 minutes longer. If desired, sprinkle with basil.
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521 cal., 31g fat (7g sat. fat), 62mg chol., 865mg sod., 33g carb. (7g sugars, 5g fiber), 25g pro.
Everyone in my family loves chili except my daughter, but she loves cornbread.
She once asked if she could have mostly cornbread with just a little chili. It was a hit!
Courtney Stultz, Weir, KS
Takes: 20 min. • Makes: 8 servings
11/2 cups gluten-free all-purpose
baking flour
11/2 cups cornmeal
2 tsp. baking powder
1 tsp. sea salt
2 large eggs, room temperature 2 cups 2% milk
1/2 cup olive oil
2 cans (15 oz.) chili with beans or 4 cups leftover chili, warmed Optional toppings: Jalapeno slices, shredded cheddar cheese, sour cream, cubed avocado and minced fresh cilantro
Preheat waffle maker. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs, milk and oil until blended. Add to dry ingredients; stir just until moistened. Bake waffles according to manufacturer’s directions.
Serve with the chili and toppings.
464 cal., 20g fat (4g sat. fat), 64mg chol., 796mg sod., 57g carb. (6g sugars, 6g fiber), 15g pro.
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