Hot Chicken-Style Cheddar Jalapeño Waffles

1. Prepare the savory waffles

• In a large bowl, mix the flour, baking powder, salt, and pepper.
• In another bowl, whisk together the milk, eggs, and melted butter.
• Stir the liquid ingredients into the dry ingredients, then add the shredded cheddar, finely chopped jalapeños, and chives.
• Gently mix to evenly distribute the cheese and jalapeños throughout the batter.
• Preheat the waffle iron and cook the waffles until golden brown and crispy.
• Cut the waffles into quarters and keep warm.

2. Prepare the Memphis brown gravy

• In a saucepan, melt the butter over medium heat.
• Add the flour and cook for about 2 to 3 minutes, stirring constantly, until lightly golden.
• Gradually whisk in the chicken broth, making sure to avoid lumps.
• Add the Worcestershire sauce and the 3 tablespoons of Memphis sweet and sour BBQ sauce.
• Mix well and simmer for 5 to 7 minutes, until the sauce is rich, smooth, and slightly smoky.
• Season with salt and pepper to taste.

3. Prepare the toppings

• Roughly shred the rotisserie chicken, reserving a few pieces of crispy skin for extra flavor.
• Gently reheat the chicken with a few spoonfuls of Firebarns Memphis brown gravy to keep it moist.
• Cook the green peas in boiling water for 2 to 3 minutes, then drain.

4. Assemble the hot chicken

• Arrange the cheddar and jalapeño savory waffle quarters on a large serving platter or diner-style plate, like nachos.
• Generously distribute the shredded rotisserie chicken over the waffles.
• Add the cheese curds and green peas.
• Drizzle generously with hot Firebarns Memphis brown gravy, leaving some crispy waffle pieces exposed.
• Finish with fresh parsley and black pepper.
• Serve immediately with a small pitcher of extra brown gravy.