Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle

Serves 6
Recipe By: First Prize Winner
Jenny Flake, Gilbert, Arizona
Published in: Tennesean

DRESSING
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves
FILLING
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoons finely chopped jalapeno pepper
2 cup shredded rotisserie chicken
3 tablespoons finely chopped cilantro leaves
1/2 teaspoons salt
1/2 teaspoons cumin
1/4 teaspoons black pepper
1(141/2 ounce) can diced tomatoes with green chilies
CRUST
1egg
1(7 ounce) package 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 cup shredded romaine
1 cup chopped tomatoes

Heat oven to 400 degrees. Combine ranch dressing, salsa and 1 cup
cilantro leaves in 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 3-5 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, 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 for 16-20 minutes or until golden brown. Cut
into wedges. Top with romaine and tomatoes; drizzle with dressing.

Recipe Notes

National Cornbread Cook-Off
First Prize Winner
Jenny Flake, Gilbert, Arizona
Makes 6 servings

http://www.terrypogue.com


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