National Cornbread Cook-off Winner 2007…..Mmmmm

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

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12 Responses
  1. Jenny

    Rachel,
    Thanks for posting. Glad you liked the cornbread dish. My kids and husband go nuts for it.

    I use the cilantro sauce for tacos and salad, it’s great.

  2. Pattie

    I made this recipe last night and my husband told me to keep this recipe in our favorites pile. Thanks again for a wonderful recipe!

  3. Sara

    Jenny, I would love to have this recipe. The page wasn’t found when I went to the link. Could you please email me the recipe, or how I can get the recipe? sara.burris@gmail.com Thank you! This looks absolutely delish. I am amazed at all of your contest dishes.

  4. Jason

    Wow you really mastered the balance of flavors in this one. I’m eating this dish right now and it’s phenomenal! Your site is my new favorite and I’ve been telling everyone about it. Thanks for all the great recipes 🙂

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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