(picture from Martha White Website)

Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle

S. Pittsburg TN is the coolest little town. The whole town comes out to the National Cornbread Festival every year. I highly recommend seeing this festival sometime. Great food, nice people and a great cook-off!

Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle

Ingredients

DRESSING
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves
FILLING
2 tablespoons Crisco® Extra Virgin Olive Oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeno pepper
2 cups shredded rotisserie chicken
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
CRUST
1 large egg
1 (7 oz.) package Martha White® Sweet Yellow Cornbread Mix
1/2 cup milk
3/4 cup crushed corn tortilla chips
TOPPINGS
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
3 cups shredded romaine
1 cup chopped tomatoes

Preparation Directions

1. HEAT oven to 400°F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.
2. HEAT olive oil in 10-inch Lodge cast iron skillet over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.
3. BEAT egg in large bowl. Add cornbread mix and milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.
4. BAKE 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.
Prep Time: 20 min
Cooking Time: 20 min
Serving size: 6 servings