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 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 egg 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
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.