Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle Recipe

Name: Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup ranch dressing; ½ cup salsa verde; 1 cup tightly packed cilantro leaf; 2 tablespoons extra virgin olive oil; ½ cup finely chopped onion; ¼ cup finely chopped red bell pepper; 1 tablespoon finely chopped jalapeno pepper; 2 cups shredded rotisserie-cooked chicken; 3 tablespoons finely chopped cilantro leaves; ½ teaspoon salt; ½ teaspoon cumin; ¼ 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; ½ cup milk; ¾ cup crushed corn tortilla chips; ½ cup shredded mozzarella cheese; ½ cup shredded cheddar cheese; 3 cups shredded romaine lettuce; 1 cup chopped tomato

Servings: persons

½ cup ranch dressing
½ cup salsa verde
1 cup tightly packed cilantro leaf
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
¼ cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeno pepper
2 cups shredded rotisserie-cooked chicken
3 tablespoons finely chopped cilantro leaves
½ teaspoon salt
½ teaspoon cumin
¼ 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
½ cup milk
¾ cup crushed corn tortilla chips
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
3 cups shredded romaine lettuce
1 cup chopped tomato

1
Heat oven to 400 degrees F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender.
2
Process until well blended.
3
Cover and refrigerate.
4
In 10-inch Lodge cast iron skillet, heat olive oil over medium heat.
5
Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
6
Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.
7
Remove from skillet.
8
Wipe out skillet with paper towel; grease.
9
In large bowl, beat egg.
10
Add cornbread mix and milk; mix well.
11
Place tortilla chips in greased skillet.
12
Pour cornbread mixture over chips.
13
Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.
14
Bake at 400 degrees F. for 16 to 20 minutes or until golden brown.
15
Cut into wedges.
16
Top with romaine and tomatoes; drizzle with dressing.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ½ cup ranch dressing, ½ cup salsa verde, 1 cup tightly packed cilantro leaf, 2 tablespoons extra virgin olive oil, and more.

Yes, Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle

How did you like this recipe?

Frequently Asked Questions