Chicken Taco Cornbread Wedges with Rancho Cilantro Drizzle April 12, 2008

Ingredients

Jenny Flake Gilbert AZ First Prize

Dressing:
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves

Filling:
2 TBSP extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper
1 TBSP finely chopped jalapeno pepper
2 cups shredded rotisserie chicken
1 TBSP finely chopped cilantro leaves
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 14 1/2 oz can diced tomatoes with green chilies

Crust:
1 egg
1 7 oz pkg Martha White Sweet Yellow Cornbread Mix
1/2 cup milk
3/4 cup crushed corn tortilla chips

Toppings:
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
3 cups shredded romaine
1 cup chopped tomatoes

Directions

Heat oven to 400 deg. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate. In a 10 inch Lodge cast iron skillet, heat olive oil 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 TBSP cilantro, slat, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease. In large bowl, beat egg. 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. Bake at 400 deg for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing. 6 servings.
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