Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle
- Ready In:
- 40mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 1⁄2 cup ranch dressing
- 1⁄2 cup salsa verde
- 1 cup tightly packed cilantro leaf
- 2 tablespoons 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-cooked chicken
- 3 tablespoons finely chopped cilantro leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon black pepper
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 egg
- 1 (7 ounce) package martha white sweet yellow cornbread mix
- 1⁄2 cup milk
- 3⁄4 cup crushed corn tortilla chips
- 1⁄2 cup shredded mozzarella cheese
- 1⁄2 cup shredded cheddar cheese
- 3 cups shredded romaine lettuce
- 1 cup chopped tomato
directions
- 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.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
Hello! My name is Magen, I am a wife and mother of 2 here in Oklahoma. I am a student, studying physical therapy. I enjoy cooking, with Rachel Ray being one of my favorite cooks, she has great recipes for someone like me and my family!