At Pueblo Harvest, this local take on chicken and waffles is served with green chile maple syrup and piñon butter. TheE blue corn delivers an extra-crisp texture. If you don’t have red chile sauce in the freezer already, you can make a quick one with a recipe from our website.


2 cups all-purpose flour  
2 tablespoons sugar  
4 teaspoons baking powder  
1 teaspoon salt  
2 tablespoons red chile powder 
2 eggs 
1 1/2 cups warm milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 tablespoons prepared red chile


5 boneless, skinless chicken breasts 
4 cups buttermilk 
3 cups blue cornmeal 
1 cup all-purpose flour 
1 tablespoon salt
1 teaspoon white pepper

Serves 5


Red Chile Waffles

  1. In a medium mixing bowl, combine all dry ingredients. In another bowl, whisk together wet ingredients, then stir into dry ingredients. Do not overmix.

  2. Let stand 10 minutes, then cook in a waffle iron according to manufacturer’s directions.

Blue Corn Fried Chicken

  1. In a large bowl, toss chicken breasts with buttermilk, cover, and rest, refrigerated, 1 hour or overnight.

  2. Mix cornmeal, flour, salt, and pepper together and place in shallow baking dish. Remove chicken from milk and dredge liberally in cornmeal mix.

  3. Fry at 350° for 7–10 minutes or until cooked through.