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Chicken Taco Cornbread Wedges

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Chicken Taco Cornbread @Barbara Bakes

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.

FreezedDriedCilantro

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.

ChickenTacoCornbreadWedge

Chicken Taco Cornbread Wedges
Yield: 12-16 servings

Chicken Taco Cornbread Wedges

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

Dressing

  • 1/2 cup ranch dressing
  • 1/2 cup salsa verde
  • 1 cup tightly packed cilantro leaves (or 1/2 cup freeze dried cilantro)

Filling

  • 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)

Crust

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

Toppings

  • 1 1/2 cup Colby & Monterey Jack cheese, shredded
  • 3 cups shredded romaine
  • 1 cup chopped tomatoes

Instructions

  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 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.
  3. 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.
  4. In large bowl combined cornbread mix and milk. Pour cornbread mixture into skillet. Spoon chicken mixture over cornbread mixture; sprinkle with cheese.
  5. 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.
© Barbara Schieving
Category: Chicken
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