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RECIPE # 5319 LINDA CARMAN CHICKEN TACO CORNBREAD Monday March 9, 2015

Posted at 8:05 AM, Mar 09, 2015
and last updated 2015-09-12 05:42:29-04

 LINDA CARMAN / MARTHA WHITE

DRESSING:

1/2 cup ranch dressing

1/2 cup salsa verde

1 cup tightly packed cilantro leaves

FILLING:

2 tablespoons Crisco® 100% 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 ground cumin

1/4 teaspoon 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

1/2 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

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,

http://www.marthawhite.com/recipes/print-large?recipeId=3590&isLocal=False 1/2

3/4/2015 Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle

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.

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.