Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle
This recipe won first place at the 2007 National Cornbread Festival in Pittsboro, TN, home to Lodge Cast Iron. The Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle recipe was created by Jenny Flake from Gilbert, AZ. I was a judge that year and of all the delicious recipes that we sampled, this was the one that everyone couldn’t stop eating. Cornbread + chicken tacos + melty cheese and a salsa verde Ranch drizzle—what’s not to love?
Ingredients
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 pepper
1 tablespoon finely chopped jalapeno pepper
2 cups shredded rotisserie chicken
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
Crust
1 egg 1 (7 oz.) pkg. 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 cups shredded romaine
1 cup chopped tomatoes
Methods/steps
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 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 400º F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.
ALL RECIPES ©ELIZABETH KARMEL 2020