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Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle

12 cup ranch dressing
12 cup salsa verde
1 cup tightly packed cilantro leaf
2 tablespoons extra virgin olive oil
12 cup finely chopped onion
14 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeno pepper
2 cups shredded rotisserie-cooked chicken
3 tablespoons finely chopped cilantro leaves
12 teaspoon salt
12 teaspoon cumin
14 teaspoon black pepper
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 egg
1 (7 ounce) packagemartha white sweet yellow cornbread mix
12 cup milk
34 cup crushed corn tortilla chips
12 cup shredded mozzarella cheese
12 cup shredded cheddar cheese
3 cups shredded romaine lettuce
1 cup chopped tomato


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 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 tablespoons 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, 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 degrees F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

Source: www.food.com