Chicken Taco Cornbread Wedges With Ranchero Cilantro Drizzle

[aggiejac]

Dressing

½ cup ranch dressing
½ cup salsa verde
1 cup tightly packed cilantro leaves

Filling

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 chicken
3 tablespoons finely chopped cilantro leaves
½ teaspoon salt
½ teaspoon cumin
¼ teaspoon black pepper
1 (14½ ounce) can diced tomatoes with green chilies

Crust

1 egg
1 (7 ounce) package Martha White Sweet Yellow Cornbread Mix
½ cup milk
¾ cup crushed corn tortilla chips

Toppings

½ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese
3 cups shredded romaine
1 cup chopped tomatoes

1. Heat oven to 400 degrees. Combine ranch dressing, salsa and 1 cup cilantro leaves in small food processor or blender. Process until well blended. Cover and refrigerate.

2. In 10-inch Lodge cast iron skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3-5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.

3. 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.

4. Bake at 400 degrees for 16-20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.