Chicken and Bulgur Croquettes
1 hr
Crispy little croquettes packed with chicken, bulgur, and pistachios — great as a snack or part of a tapas spread. Kids love them.
chickenfinger foodsnack
Nachos made with tiny savory waffles instead of chips — brilliant for lunchboxes or a fun snack. Crispy little waffles loaded with chicken, cheese, and tomatoes.
Instructions
- 1
Mix the flour and salt together in a bowl.
- 2
Melt the butter in a small saucepan, then pull it off the heat and pour in the milk. Add that mixture to the bowl with the flour, crack in the egg, and stir everything together into a waffle batter.
- 3
Whisk in the chopped chives, then cover the bowl and let the batter rest for 30 minutes.
- 4
Cook the waffles in a well-greased waffle iron — use two teaspoons to drop the batter in, since it's quite thick and you only need 1–2 tsp per waffle. As they come out, lay them on a rack with a kitchen towel over the top to keep them warm.
- 5
Break the waffles into small pieces and spread them in an ovenproof dish. Scatter the remaining ingredients on top, finishing with the grated cheese.
- 6
Bake at 225 °C for about 10 minutes, until the cheese has melted.
Per average serving
531
Calories
kcal
16.6
Protein
g
76.6
Carbs
g
16.6
Fat
g
2.7g
Fiber
0.9g
Sugar
1034mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
531
Calories
kcal
16.6
Protein
g
76.6
Carbs
g
16.6
Fat
g
2.7g
Fiber
0.9g
Sugar
1034mg
Sodium
Tips from the kitchen
- The batter needs that 30-minute rest. Skip it and the waffles come out dense and a bit gummy. Cover the bowl and just leave it on the counter.
- Two teaspoons per waffle is the right amount. More than that and they won't crisp up properly, which matters a lot here since the whole point is that crunch under the cheese.
- Lay the waffles on a rack as they come out, not stacked on a plate. Stacking traps steam and they go soft fast. The kitchen towel on top just keeps them warm without sealing in moisture.
- Season the chicken before it goes in the dish. Toss the shredded chicken with the oil, taco seasoning, and paprika so every piece is coated, not just the top layer.
- Watch the oven at the 8-minute mark. The cheese should be melted and just starting to bubble at the edges. Another two minutes and the tomatoes start to collapse and the waffles can go from crisp to chewy.
Ways to vary it
- Swap the chicken for canned black beans, drained and rinsed, tossed with the same taco seasoning and paprika. Works well for a meat-free version and holds up fine in the oven.
- Add a few thin slices of pickled jalapeño on top before baking if you want some heat. Just scatter them over with the spring onion and tomatoes.
- For lunchboxes, skip the oven step entirely. Pack the waffles separately and let kids build their own at the table. The waffles stay crisp longer that way.
Storage & leftovers
The baked nachos are best eaten straight away. If you have leftover waffles before baking, they keep in an airtight container at room temperature for a day or in the fridge for up to three days. Reheat them in the oven at 200°C for five minutes to get the crispness back before loading them up.
What to serve with it
A simple sour cream or plain yogurt dip on the side works well for dipping. For a bigger meal, a green salad with lime dressing keeps things fresh alongside.
UC
By Untrained ChefPublished 9 July 2026
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