How to make it

  • Heat oven to 400 degrees.
  • Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended.
  • In 10" Lodge cast iron skillet, heat olive oil over medium heat.
  • Add onion, bell pepper and jalapeno pepper; cook 3-5 minutes or until vegetables are tender, stirring frequently.
  • Stir in chicken, 3 T. cilantro, salt, cumin, pepper and tomatoes with green chillies; 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 cheese.
  • Bake at 400 degrees for 16-20 minutes or until golden brown.
  • Cut into wedges.
  • Top with romaine and tomatoes; drizzle with dressing.

Reviews & Comments 5

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  • chuckieb 9 years ago
    That sounds amazing!
    Was this review helpful? Yes Flag
  • justjakesmom 12 years ago
    I was just going through my saved recipes and found this. I can't believe I never commented on this. I love dishes like this. Cheesy and spicy. My favorite combos. Good post, Sparrow!
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    This recipe sounds unusual,,,and
    really good.! I am going to give it a try!
    Thanks....mjcmcook....A "5"...!
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    yum is right sounds good
    Was this review helpful? Yes Flag
  • krumkake 12 years ago
    That does sound delish, sparow - love the cilantro drizzle (can't get enough of that stuff!)...thanks for sharing the recipe!
    Was this review helpful? Yes Flag

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