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