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Chicken Taco Cornbread Wedges

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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.

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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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Featured Image for post 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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