A lightened-up version of the popular chicken- and-waffle trend, these pops are given the Tex-Mex treatment for fun twist. The blender salsa comes together in minutes and is sure to become a refrigerator staple, as it also pairs well with eggs, fish, or roasted vegetables.
Make these waffles into a hearty brunch, lunch, or dinner by cooking without the skewers and topping with diced avocado, black beans, a fried egg, and salsa.
Add all salsa ingredients to food processor and pulse until you achieve a saucy, but still slightly chunky texture, about 8 to 10 pulses. Transfer to serving bowl and refrigerate for at least 1 hour before serving.
To make chicken and waffle pops, start by slicing chicken into strips about 3 in (8 cm) long and 1/2 in (1.25 cm) thick. Season with salt and pepper.
In frying pan over medium-high heat, heat oil and cook chicken until just cooked through, about 2 minutes per side. Transfer to baking sheet, and when cool enough to handle, stick 8 in (20 cm) wooden skewer at least three-quarters lengthwise through each piece of chicken. Set aside.
Grease square 8 in (20 cm) waffle iron with grapeseed oil, and heat to medium-high heat.
In large bowl, stir together with wooden spoon all waffle ingredients until well combined. Dollop and spread half the waffle batter over bottom grid of waffle iron. Donu2019t worry if batter does not completely cover waffle grid. Place skewered chicken pieces over batter, letting ends of skewers hang over side of waffle maker. Dollop and spread remaining batter over chicken. Close lid and cook until waffles are golden brown and crisp, about 4 minutes.
Remove waffles from iron in quarters and cut each quarter in half. Transfer to a serving platter and serve warm chicken and waffle pops with salsa.
This recipe is part of the Pick-Up Sticks collection.
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