Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle


Description


Southwestern-inspired chicken taco cornbread wedges with ranchero cilantro drizzle was the First place winner of the 2007 National Cornbread Cookoff.
 

Ingredients

DRESSING
1/2cup ranch dressing
1/2cup salsa verde
1cup tightly packed cilantro leaves
FILLING
2tablespoons Crisco® 100% Extra Virgin Olive Oil
1/2cup finely chopped onion
1/4cup finely chopped red bell pepper
1tablespoon finely chopped jalapeno pepper
2cups shredded rotisserie chicken
3tablespoons finely chopped cilantro leaves
1/2teaspoon salt
1/2teaspoon ground cumin
1/4teaspoon 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 & Muffin Mix
1/2cup milk
3/4cup crushed corn tortilla chips
TOPPINGS
1/2cup shredded mozzarella cheese
1/2cup shredded Cheddar cheese
3cups shredded romaine
1cup 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
 

Nutritional Information Per Serving

Serving Size (1/6), Calories 520 (Calories from Fat 270), Total Fat 31g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 100mg, Sodium 1320mg, Total Carbohydrate 41g (Dietary Fiber 3g, Sugars 11g), Protein 26g; Percent Daily Value*: Vitamin A 40%, Vitamin C 40%, Calcium 6%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.