Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle

Good

% Daily Values based on a 2,000 calorie diet

Step 1

-I would use home made ranch for the dressing, to make it better, and then you can also use any cooked chicken instead of rotisserie chicken. And I used a home made corn bread mix, and it still worked fine. I baked this in a 9x9 pan, not a skillet.

Step 2

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.

Step 3

In 10-inch Lodge® cast iron skillet, heat olive oil over medium heat.

Step 4

Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently.

Step 5

Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet.

Step 6

Wipe out skillet with paper towel; grease.

Step 7

In large bowl, beat egg. Add cornbread mix and milk; mix well.

Step 8

Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture.

Step 9

Sprinkle cornbread mixture with cheese

Step 10

Bake at 400° F. for 16 to 20 minutes or until golden brown.

Step 11

Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.