Chicken Taco Cornbread WEDGES WITH RANCHERO CILANTRO DRIZZLE
From cajunspices66 17 years ago
- 20 minutes to make
- Serves 6
THIS RECIPE TOOK FIRST PLACE IN THE 2007 NATIONAL CORNBREAD FESTIVAL .
Ingredients
- Dressing shopping list
- 1/2 cup ranch dressing shopping list
- 1/2 cup salsa verde shopping list
- 1 cup tightly packed cilantro leaves shopping list
- Filling shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1/2 cup finely chopped onion shopping list
- 1/4 cup finely chopped red pepper shopping list
- 1 tablespoon finely chopped jalapeno pepper shopping list
- 2 cups shredded rotisserie chicken shopping list
- 3 tablespoons finely chopped cilantro leaves shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon cumin shopping list
- 1/4 teaspoon black pepper shopping list
- 1 (14 1/2 oz.) can diced tomatoes with green chilies shopping list
- Crust shopping list
- 1 egg shopping list
- 1 (7 oz.) pkg. Martha White® Sweet Yellow cornbread mix shopping list
- 1/2 cup milk shopping list
- 3/4 cup crushed corn tortilla chips shopping list
- Toppings shopping list
- 1/2 cup shredded mozzarella cheese shopping list
- 1/2 cup shredded cheddar cheese shopping list
- 3 cups shredded romaine shopping list
- 1 cup chopped tomatoes shopping list
How to make it
- Heat oven to 400° F. Combine ranch dressing, salsa and 1 cup cilantro leaves in small food processor or blender. Process until well blended. Cover and refrigerate.
- In 10-inch 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 400º F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.
- 6 servings
The Rating
Reviewed by 5 people-
OMG...sounds gerat. How did I miss this one??? Love it.
sparow64
in Sweetwater loved it
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Ohhhhhhhh, I can't take it. Here you were complimenting the recipe I posted but this one is next on my recipe agenda. You've got a definite "5" fork rating for this one Cajunspices!
lor
in Toronto loved it
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This looks good. I am going to have to give this a try. Thanks!
dmajor
in Slidell loved it
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