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
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 🙂
Is there some way to get this recipe again? Or maybe I’m just not seeing it? It looks good. Thanks for your help. 🙂
Wow, this dish was awesome!!! I loved it! Can’t wait to make it again.
I love your site! Can you please email this recipe? THe link is not available.
ckennemer@cox.net
THanks!
Could you email this recipe to me too? It looks sooo good.
Thanks!
jennyjudi@hotmail.com
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.
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!
A gorgeous recipe! That cornbread dish looks fantastic! Yummy!
Cheers,
Rosa
Jenny – fabulous recipe. I can see why it was a winner. Thanks!
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.
We made this dish tonight and loved it! 🙂
I love this one as well! My mouth is watering just looking at it. Let’s make them again real soon! Mona