Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle

Jun 06, 2023June 6, 20230 1
Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle
in Main

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaf
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-cooked chicken
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 can diced tomatoes with green chilies
1 egg
1 package 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 lettuce
1 cup chopped tomato

Nutrision Information

Servings Per Recipe
8
Calories
435
Sugar
4g
Fat
28g
Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle is a combination of classic Mexican flavors with a Southern twist. The cornbread wedges are soft and buttery, while the chicken taco filling is packed with a spicy kick. This dish is perfect for a family dinner or backyard barbecue and is sure to impress your guests.

Instructions

1.Preheat the oven to 400 degrees F.
2.Combine the ranch dressing, salsa verde, cilantro leaves, and olive oil in a blender or food processor and blend until smooth. Set aside.
3.Heat a large skillet over medium heat. Add the chopped onion, red bell pepper, and jalapeno pepper and cook until softened, about 5-7 minutes.
4.Add the shredded chicken, cilantro leaves, salt, cumin, black pepper, and diced tomatoes with green chilies. Stir everything together and cook until heated through, about 5-7 minutes.
5.In a large bowl, whisk together the egg and cornbread mix. Add the milk and stir until well combined.
6.Stir in the crushed tortilla chips, mozzarella cheese, and cheddar cheese.
7.Grease a 9-inch cast-iron skillet or square baking dish with nonstick cooking spray. Pour the cornbread mixture into the skillet or baking dish.
8.Spoon the chicken mixture over the top of the cornbread mixture.
9.Bake for 15-20 minutes or until golden brown.
10.Top with shredded lettuce and chopped tomato.
11.Serve with the ranchero cilantro drizzle.

PROS

This dish is packed with flavor and provides a complete meal in one skillet.

The cornbread paired with the chicken taco filling is a unique combination that is sure to impress your taste buds.

CONS

This dish is fairly high in fat and calories due to the cheese and cornbread.
It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The chicken in this dish provides a good source of lean protein, while the tomatoes and lettuce provide vitamins and antioxidants.
Cilantro has been linked to aiding in digestion and reducing inflammation.

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