Easy Recipe Finder
Recipe Feeder
Description
Southwestern-inspired chicken taco cornbread wedges with ranchero cilantro drizzle was the First place winner of the 2007 National Cornbread Cookoff.
Ingredients
DRESSING
1/2 cup ranch dressing (made my own)
1/2 cup salsa verde (canned green enchilada sauce)
1 cup tightly packed cilantro leaves (Couple of tablespoons)
FILLING
2 tablespoons Crisco® Extra Virgin Olive Oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper (didn't use)
1 tablespoon finely chopped jalapeno pepper (didn't use)
2 cups shredded rotisserie chicken (boiled chicken, diced)
3 tablespoons finely chopped cilantro leaves (1 tablespoon)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
CRUST
1 large egg
1 (7 oz.) package Martha White® Sweet Yellow Cornbread Mix (Jiffy)
1/2 cup milk
3/4 cup crushed corn tortilla chips (did not use)
TOPPINGS
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
3 cups shredded romaine (Spring mix)
1 cup chopped tomatoes
Preparation Directions
1. HEAT oven to 400°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. HEAT olive oil in 10-inch Lodge cast iron skillet over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.
3. BEAT egg in large bowl. Add cornbread mix and milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.
4. BAKE 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.
Prep Time: 20 min
Cooking Time: 20 min
Serving size: 6 servings
Southwestern-inspired chicken taco cornbread wedges with ranchero cilantro drizzle was the First place winner of the 2007 National Cornbread Cookoff.
Ingredients
DRESSING
1/2 cup ranch dressing (made my own)
1/2 cup salsa verde (canned green enchilada sauce)
1 cup tightly packed cilantro leaves (Couple of tablespoons)
FILLING
2 tablespoons Crisco® Extra Virgin Olive Oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper (didn't use)
1 tablespoon finely chopped jalapeno pepper (didn't use)
2 cups shredded rotisserie chicken (boiled chicken, diced)
3 tablespoons finely chopped cilantro leaves (1 tablespoon)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
CRUST
1 large egg
1 (7 oz.) package Martha White® Sweet Yellow Cornbread Mix (Jiffy)
1/2 cup milk
3/4 cup crushed corn tortilla chips (did not use)
TOPPINGS
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
3 cups shredded romaine (Spring mix)
1 cup chopped tomatoes
Preparation Directions
1. HEAT oven to 400°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. HEAT olive oil in 10-inch Lodge cast iron skillet over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.
3. BEAT egg in large bowl. Add cornbread mix and milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.
4. BAKE 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.
Prep Time: 20 min
Cooking Time: 20 min
Serving size: 6 servings
