Rotisserie Chicken Chaffle
Course: ChafflesDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
8
minutesCalories
147
kcalTotal Carbs
1
gramNet carbs
1
gramFat
12
gramsProtein
10
gramsMy wife and I both agree that the taste of this chaffle reminds us of the bottom crust of a Swanson chicken pot pie – a little like bread and a little like moist chicken. This chaffle is slightly soft yet sturdy enough to stand up to good amount of sandwich ingredients. It can also be used as the base for a single serving chicken parmesan.
Ingredients
1/3 cup shredded whole milk mozzarella (45g)
1/3 cup shredded rotisserie chicken (55g)
2 TB mayonnaise (30g)
2 large eggs
Directions
- Combine all ingredients in a blender or food processor, and blend or process until you have a smooth batter.
- Add the batter to a preheated waffle iron, not filling up each compartment completely, as the batter will expand when cooked. The yield on this recipe is 4 Dash Mini sized chaffles, so ration the batter accordingly.
- Cook until you no longer see steam coming out of your waffle maker.
- Allow to cool slightly before serving or save and reheat them in a toaster for later serving.
Recipe Video
Notes
- Macronutrients are based on a single chaffle
