Best Tex Mex Chicken And Waffles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AND WAFFLE TACOS RECIPE BY TASTY



Chicken And Waffle Tacos Recipe by Tasty image

Here's what you need: chicken tenders, buttermilk, kosher salt, McCormick® Smoked Paprika, McCormick® chili powder, McCormick® Onion Powder, McCormick® Garlic Powder, vegetable oil, all purpose flour, cornstarch, baking powder, freshly ground black pepper, large eggs, milk, Frank's® RedHot® Sauce, shredded red cabbage, shredded green cabbage, maple syrup, apple cider vinegar, kosher salt, freshly ground black pepper, red pepper flakes, waffle mix, water, unsalted butter, scallion, maple syrup

Provided by Frank's RedHot

Categories     Lunch

Yield 8 tacos

Number Of Ingredients 27

8 chicken tenders
1 cup buttermilk
1 tablespoon kosher salt, plus 2 teaspoons, divided
1 teaspoon McCormick® Smoked Paprika
1 tablespoon McCormick® chili powder
1 tablespoon McCormick® Onion Powder, divided, plus 2 teaspoons
1 tablespoon McCormick® Garlic Powder, divided, plus 2 teaspoons
vegetable oil, for frying
1 ½ cups all purpose flour
¼ cup cornstarch
2 teaspoons baking powder
2 teaspoons freshly ground black pepper
2 large eggs
⅓ cup milk
1 ¼ cups Frank's® RedHot® Sauce
1 ½ cups shredded red cabbage
1 cup shredded green cabbage
2 tablespoons maple syrup
⅓ cup apple cider vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
3 cups waffle mix
2 ¼ cups water
2 tablespoons unsalted butter, melted
scallion, sliced
maple syrup

Steps:

  • Marinate the chicken: In a medium bowl, combine the chicken tenders, buttermilk, 1 tablespoon salt, McCormick® Smoked Paprika, McCormick® Chili Powder, 1 tablespoon McCormick® Onion Powder, and 1 tablespoon McCormick® Garlic Powder. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
  • Make the slaw: In a medium bowl, toss together the red and green cabbage, maple syrup, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover the bowl and refrigerate for 30-60 minutes.
  • Make the waffles: Preheat a waffle iron according to the manufacturer's instructions. Preheat the oven to 200°F (95°C).
  • In a medium bowl, whisk together the waffle mix, water, and melted butter until smooth.
  • Ladle the batter into the waffle iron and cook until golden brown. Remove and cut the waffle in half. Repeat with the remaining batter; you should have 4 full waffles. Keep warm in the oven until ready to serve.
  • Fry the chicken: Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
  • In a medium bowl, whisk together the remaining 2 teaspoons salt, 2 teaspoons McCormick® Onion Powder, 2 teaspoons McCormick® Garlic Powder, the flour, cornstarch, baking powder, and black pepper.
  • In a separate medium bowl, whisk together the eggs and milk until smooth.
  • Remove the marinated chicken from the refrigerator. Toss the tenders in the flour mixture until fully coated. Coat in the egg mixture, then again in the flour mixture.
  • Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), about 8 minutes. Transfer to a paper towel-lined plate to drain.
  • Add the Frank's® RedHot® sauce to a medium bowl. Toss the chicken in the sauce until fully coated.
  • Assemble the tacos: Place a chicken tender on a waffle half. Top with the slaw, green onions, and a drizzle of maple syrup. Secure with a skewer, then repeat with the remaining ingredients. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 785 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 9 grams, Protein 73 grams, Sugar 17 grams

EASY MEXICAN FRIED CHICKEN



Easy Mexican Fried Chicken image

Great with Mexican rice and fried beans with cheese melted on top, if desired! Sort of 'On-The-Border Southern Fried Chicken'.

Provided by Barbara Edwards

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
1 quart buttermilk
2 (1.25 ounce) packages taco seasoning mix
3 tablespoons olive oil
1 ½ cups all-purpose flour

Steps:

  • In a resealable plastic bag combine the chicken, buttermilk and 1 packet of taco seasoning. Seal and shake to mix together. Refrigerate and let marinate overnight.
  • In a large skillet, heat the olive oil over medium low heat. Mix flour and the other packet of taco seasoning in a shallow dish or plate. Remove chicken from refrigerator and remove chicken from marinade. Discard marinade.
  • Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 59.5 g, Cholesterol 78.2 mg, Fat 14.2 g, Fiber 1.3 g, Protein 40.2 g, SaturatedFat 3.2 g, Sodium 1628.7 mg, Sugar 14.9 g

TEX-MEX WAFFLES



Tex-Mex Waffles image

Not every waffle begs for syrup. Serve these savory delights with salsa and sour cream. Cooking time is as long as your waffle iron takes but I had to put something in.

Provided by Annacia

Categories     Breakfast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/3 cups longhorn cheese or 1 1/3 cups sharp cheddar cheese, grated
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon mild chili powder
1 2/3 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
2 tablespoons finely chopped green chilies

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.

CREAMY TEX MEX CHICKEN ENCHILADAS



Creamy Tex Mex Chicken Enchiladas image

This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.

Provided by Delish

Categories     Chicken

Time 40m

Yield 16 enchiladas, 6-8 serving(s)

Number Of Ingredients 9

1 large onion, chopped
4 tablespoons butter or 4 tablespoons margarine
3 cups shredded cooked chicken
1 1/2-2 cups salsa or 1 1/2-2 cups picante sauce, divided
6 ounces cream cheese, softened
2 teaspoons ground cumin
3 cups shredded monterey jack cheese or 3 cups cheddar cheese
16 corn tortillas
vegetable oil

Steps:

  • Saute onion in butter until tender but not brown.
  • Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
  • Remove from heat; stir in 1 cup shredded cheese.
  • Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
  • Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
  • Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
  • Place enchiladas in pan and spoon salsa over top.
  • Sprinkle with remaining cheese.
  • Bake at 350 for 15-20 minutes.

Nutrition Facts : Calories 664.6, Fat 41.4, SaturatedFat 23.5, Cholesterol 154.3, Sodium 913, Carbohydrate 36.6, Fiber 5.5, Sugar 4, Protein 38.6

EASY TEX-MEX CHICKEN AND RICE



Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

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.

Related Topics