Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle
Prep time: 20 min
Cooking time: 20 min
Serving size: 6 servings
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves
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 chicken
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 can (14 1/2 oz.) diced tomatoes with green chilies
1 (7oz.) 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
1 cup chopped tomatoes
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. 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. 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. 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.
Recipe source: marthawhite.com