Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle

We liked this recipe but weren't too fond of the tortilla chips at the bottom. The chips were there to make the crust crunchy but we didn't like the texture. If I make this again I will try it without the chips.

Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle

Prep time: 20 min
Cooking time: 20 min
Serving size: 6 servings

Dressing
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves


Filling
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

 
Crust
1 egg
1 (7oz.) package Martha White® Sweet Yellow Cornbread Mix
1/2 cup milk
3/4 cup crushed corn tortilla chips

 
Toppings
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