Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle Recipe
    Lost? Site Map

    Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    suzyhomemakerwannabe's Note:

    Southwestern-inspired chicken taco cornbread wedges with ranchero cilantro drizzle was the First place winner of the 2007 National Cornbread Cookoff. My family just LOVES this meal, it is great to prepare ahead and heat later!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 400 degrees 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. 2
      In 10-inch Lodge cast iron skillet, heat olive oil 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. 3
      In large bowl, beat egg. 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. 4
      Bake at 400 degrees F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 513.1
     
    Calories from Fat 291
    56%
    Total Fat 32.3 g
    49%
    Saturated Fat 8.9 g
    44%
    Cholesterol 102.5 mg
    34%
    Sodium 1324.8 mg
    55%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 3.6 g
    14%
    Sugars 9.9 g
    39%
    Protein 23.0 g
    46%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites