Chicken Taco Cornbread Wedges
Servings: 12 -16 servings
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.