Chicken Taco Cornbread Wedges With Ranchero Cilant...

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 6

THIS RECIPE TOOK FIRST PLACE IN THE 2007 NATIONAL CORNBREAD FESTIVAL .

Ingredients:

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 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 (14 1/2 oz.) can diced tomatoes with green chilies

crust

1 egg

1 (7 oz.) pkg. 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

Directions:

1. 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.
2. 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.
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 400º F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.
5. 6 servings

By RecipeOfHealth.com