Chicken Taco Cornbread Wedges With Ranchero Cilantr

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions