How to make it

  • Heat oven to 400
  • Combine ranch, salsa, and 1cup of cilantro leaves in a small food processor and blend. Cover and refrigerate.
  • In 10-inch cast iron skillet, heat olive oil over medium heat.
  • Add onion, pepper and jalapeno; cook 3 to 5 minutes or until tender.
  • Stir in chicken, 3 tbs. cilantro, salt, sumin, pepper, and tomatoes with green chilies, cook 5 minutes.
  • Remove from skillet, wipe skillet out, then 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 for 16 to 20 minutes until golden brown.
  • Cut into wedges. Top with romaine and tomatoes, drizzle with dressing.

Reviews & Comments 3

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    " It was excellent "
    jencathen ate it and said...
    Delish!! I can't wait to make this one. I can tell it is going to be yummy!
    Was this review helpful? Yes Flag
    " It was excellent "
    asheats ate it and said...
    Wow this is a fabulous recipe, theres not 1 thing in here that I don't love. thanks for this perfect dinner, I can't wait to give it a try.
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    Thanks for sharing a delicious recipe!
    ...."5" FORKS....!!!!!
    Was this review helpful? Yes Flag

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