Topped with Blackened Chicken Tenders and Jalapeno Creamy Gravy
Shared by DeniseM
I surprised my son with this for breakfast, and he loved it!
I just fried some hot breakfast sausage and removed it from the pan to make the gravy. To make the gravy without the sausage, you can fry bacon for the grease or use about three tablespoons of butter.
I added optional finely chopped jalapeños, two large ones. Then, I added two tablespoons of almond flour to the pan and cooked it for a minute or two. Then add about 4 ounces of cream cheese, stir, and add 2-3 cups of heavy cream, depending on how much gravy you want. Let cook until it thickens some. I did add a couple of teaspoons of Xanthan Gum to the gravy. Add one teaspoon at a time. Be careful not to add too much.
I use a seasoning salt and pepper, but just regular salt works too. The jalapeños don’t make this hot if you clean out all the seeds and ribs on the sides, and it gives the gravy a wonderful flavor!
I used these great blackened chicken strips by Tyson and cooked them in the air fryer for a couple of minutes. They also have plain and Buffalo flavors that would be good with this!
I made eight chaffles. But, to make two chaffles, mix one egg with 1/2 cup of Fiesta Blend Mexican cheese. Then, add a tablespoon of almond flour or cornbread mix by Good Dees.
Add about one tablespoon of sour cream, seasoning salt and pepper. Then sprinkle a little cheese on your waffle maker, then the batter, and add more cheese. This makes the chaffle nice and crispy! Cook for about three minutes.
Assemble chaffle with 2-3 chicken strips and jalapeño gravy on top!