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    Home » Recipes » Main Dishes » Chicken

    Chicken Taco Cornbread Wedges

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

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    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.

    Image

    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.

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    Chicken Taco Cornbread Wedges

    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Chicken
    Servings: 12 -16 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    Dressing

    • ½ cup ranch dressing
    • ½ cup salsa verde
    • 1 cup tightly packed cilantro leaves or ½ cup freeze dried cilantro

    Filling

    • 2 tablespoons extra virgin olive oil
    • ½ 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
    • ½ teaspoon salt
    • ½ teaspoon cumin
    • ¼ teaspoon black pepper
    • 1 can 14 ½ oz. diced tomatoes with green chilies (Rotel Original)

    Crust

    • 2 cups Marie Calender’s Cornbread Mix
    • 1 cup milk

    Toppings

    • 1 ½ cup Colby & Monterey Jack cheese shredded
    • 3 cups shredded romaine
    • 1 cup chopped tomatoes

    Instructions

    • 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.
    • In 12-inch cast iron skillet, heat olive oil over medium heat. Add onion, and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
    • Stir in chicken, cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.
    • In large bowl combined cornbread mix and milk. Pour cornbread mixture into skillet. Spoon chicken mixture over cornbread mixture; sprinkle with cheese.
    • 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.
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. lynn

      June 20, 2013 at 8:40 am

      have got to try it love to find old and new recipes thanks so much

      Reply
    2. Anonymous

      June 13, 2010 at 11:46 pm

      I just made this tonight. My husband and I loved it! I can see why she won with this recipe. My husband is a very picky eater. He kept going back for more and now there isnt any left. I wanted some for tomorrow 🙁 lol We will be making this again and again and again………. Thank you for sharing 🙂

      Reply
    3. martina

      June 07, 2010 at 1:59 pm

      Hi Barbara, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

      -The Rotel Across America Team

      Reply
    4. eleni

      June 07, 2010 at 8:03 am

      Although i do not enjoy meat… my hubby, surely will enjoy it!! Thanks for sharing this very interesting recipe…

      Reply
    5. Kathleen

      June 07, 2010 at 3:02 am

      Barbara, this looks just amazing!!!

      Reply
    6. Grumpy and HoneyB

      June 06, 2010 at 9:56 am

      Looks delicious 🙂
      I just for the first time saw the dried cilantro last week. I was pretty pleased to find it because I don't always have fresh on hand!

      Reply
    7. Gabe's Girl

      June 06, 2010 at 2:30 am

      It has been a while since I have been in the blogosphere! Your site is beautiful. I absolutely love this recipe!

      Reply
    8. Chef Dennis

      June 05, 2010 at 9:55 pm

      this looks positively delicious!!! wow, what a great combination of flavors!! I bet my girls would love it!

      Reply
    9. pigpigscorner

      June 04, 2010 at 7:04 pm

      Very interesting recipe! I just want to dig iN!

      Reply
    10. lisaiscooking

      June 04, 2010 at 5:16 pm

      This sounds like a great meal! I love the cilantro drizzle on top.

      Reply
    11. Mimi

      June 04, 2010 at 5:08 pm

      You have solved tonight's what's for dinner dilemma.
      Mimi

      Reply
    12. Cathy

      June 04, 2010 at 1:53 pm

      My family will love this with all those wonderful flavors going on. I especially like the dressing recipe. I'll bet it's great on an iceberg wedge. Can't wait to try this, Barbara, thanks.

      Reply
    13. Cookin' Canuck

      June 04, 2010 at 1:19 pm

      What a fun meal idea, Barbara! My family would absolute love this. I really like the ranch cilantro drizzle over top.

      Reply
    14. bake in paris

      June 04, 2010 at 4:26 am

      Love this dish – rich and creamy. Should give it a shot 🙂

      Sawadee from Bangkok,
      Kris

      Reply
    15. anniebakes

      June 03, 2010 at 7:20 pm

      Just stopping by to say hi! I'm anniebakes and I love your site, great photos and recipes,
      anne
      http://www.anniebakes.net

      Reply
    16. Mardi @eatlivetravelwrite

      June 03, 2010 at 6:21 pm

      This looks so yummy Barbara – adding it to my repertoire for the cooler months!!! Lov the dressing with cilantro!!!

      Reply
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