LINDA CARMAN / MARTHA WHITE
Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell 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
1 (7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix
1/2 cup milk
3/4 cup crushed corn tortilla chips
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
3 cups shredded romaine
1 cup chopped tomatoes
Heat oven to 400° F. 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. Makes 6 servings.