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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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    Featured Image for post Chicken Taco Cornbread Wedges
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    Chicken Taco Cornbread Wedges

    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes 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. Bridgett

      June 03, 2010 at 6:02 pm

      Oh wow, I didn't know Picky Palate won but I can definitely see why. This looks and sounds so scrumptious.

      Reply
    2. Joanne

      June 03, 2010 at 11:07 am

      I love Picky Palate and this does look like the ULTIMATE cornbread. Cilantro is key, I believe, to so many good things in life!

      Reply
    3. hope chest

      June 03, 2010 at 9:51 am

      I love the dressing! I am now thinking of where else I can use this lovely dressing!

      Reply
    4. sweetlife

      June 03, 2010 at 6:02 am

      oh my this looks super tasty..my family would love this..

      sweetlife

      Reply
    5. Jamie

      June 03, 2010 at 12:23 am

      I love Jenny's recipes too. I need to give this one a try. Looks like a winner…literally.

      Reply
    6. Lynn

      June 02, 2010 at 11:39 pm

      I had never heard of freeze-dried cilantro. Very cool! Thanks for the great hint.

      Reply
    7. Judy

      June 02, 2010 at 10:51 pm

      Great recipe,love that the cornbread goes in a cast iron skillet.

      Reply
    8. Wifsie

      June 02, 2010 at 10:37 pm

      It's good to be back and see what's cooking in your kitchen. That looks yummy and easy to make. A great week night meal!
      thanks!
      Maryse

      Reply
    9. Rhandi

      June 02, 2010 at 9:20 pm

      This sounds fab! Picky plate has some awesome recipes! I am excited to make some sort of version of this fabulousness! Maybe I will have to post it too. Great blog- it's been a while since I have visited- definitely need to check it out more.

      Reply
    10. teresa

      June 02, 2010 at 7:43 pm

      genius! what a great way to combine all the best flavors!

      Reply
    11. Songberries

      June 02, 2010 at 6:25 pm

      This looks like something my family would love!

      Reply
    12. tasteofbeirut

      June 02, 2010 at 1:45 pm

      Just say chicken and taco and you've got me! Never saw this version before I would love to eat it the only tweak is I would use plain yogurt instead of the ranch.

      Reply
    13. Memória

      June 02, 2010 at 9:18 am

      ¡Ay, Diós mío! ¡Este plato se ve riquísimo! MMM

      Reply
    14. zoomyummy

      June 02, 2010 at 4:03 am

      Yummy. What a wonderful and inspiring idea. 🙂 Petra

      Reply
    15. Bonnie

      June 02, 2010 at 3:38 am

      If this tastes even half as good as it looks I'd be happy eating it. This is on my list to try!

      Reply
    16. Anncoo

      June 02, 2010 at 1:49 am

      WOW! This looks great especially with the dressing.

      Reply
    17. Megan

      June 02, 2010 at 1:44 am

      Great tip on the freee dried cilantro, I'll have to try it. The chicken taco cornbread wedges sound like a winner! Thumbs up!

      Reply
    18. Kalyn

      June 02, 2010 at 1:28 am

      This sounds great. I haven't tried freeze dried cilantro, but I've had good luck with freeze dried dill.

      Reply
    19. Sue Sparks

      June 02, 2010 at 1:06 am

      Oh my gosh, this looks phenomenal! It doesn't help matters that I haven't eaten dinner yet! YUM!

      Reply
    20. Cinnamon-Girl

      June 02, 2010 at 1:02 am

      This looks totally divine! I love the fresh veggies and dressing on top!

      Reply
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