Chicken Taco Cornbread Wedges

Name: Chicken Taco Cornbread Wedges
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/2 cup ranch dressing; 1/2 cup salsa verde; 1 cup tightly packed cilantro leaves (or 1/2 cup freeze dried cilantro); 2 tablespoons extra virgin olive oil; 1/2 medium onion (finely chopped); 1 tablespoon finely chopped jalapeno pepper; 2 cups shredded rotisserie chicken; 3 tablespoons finely chopped cilantro leaves (or 2 T. freeze dried cilantro); 1/2 teaspoon salt; 1/2 teaspoon cumin; 1/4 teaspoon black pepper; 1 can (14 1/2 oz. diced tomatoes with green chilies (Rotel Original)); 2 cups Marie Calender’s Cornbread Mix; 1 cup milk; 1 1/2 cup Colby & Monterey Jack cheese (shredded); 3 cups shredded romaine; 1 cup chopped tomatoes

Published by Melissa on June 1, 2010 | Updated June 10, 2022 | 56 Comments

Jump to Recipe

Jenny, Picky Palate, won the National Cornbread Cook-off in 2007 with this yummy recipe. It’s a winner because it’s just the right blend of spicy, crunchy, creamy goodness. I’ve made this several times and am posting my version so that I won’t have to try and remember my changes each time I make it. Be sure and stop by Picky Palate, one of my favorite sites, and checkout all of her fabulous recipes.

If the market doesn’t have cilantro, or if I’m just feeling a bit lazy, I’ll buy freeze dried cilantro. It’s quick and easy and you still get that great cilantro flavor. They usually have it in the produce section.

Featured Image for post Chicken Taco Cornbread Wedges

Print Recipe Pin Recipe Rate this Recipe

No ratings yet