![\"Chicken](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2016\/05\/Chicken-Taco-Cornbread-6.jpg?resize=650%2C928\")
<\/a><\/p>\nThe cornbread base has tortilla chips baked in. \u00a0I had some very thin tortilla chips that weren’t the best in this situation, they lost their crunch. \u00a0A nice thick corn chip would be better here and hold up nicely. \u00a0I’ll definitely be sure to do that next time. \u00a0And there will be a next time because there\u00a0is so much room for modification here. \u00a0Adding in black beans or corn, using ground beef instead of chicken, or leftover fajita meat which we often have after cooking up fajitas for friends…we always overbuy!<\/p>\n
Chicken Taco Cornbread<\/h3>\n
Ingredients<\/em><\/p>\nDressing<\/p>\n
\n- 1 cup cilantro leaves<\/li>\n
- 1\/2 cup ranch dressing<\/li>\n
- 1\/2 cup salsa verde<\/li>\n<\/ul>\n
Filling<\/p>\n
\n- 2 tablespoons olive or vegetable oil<\/li>\n
- 1\/2 cup chopped onion<\/li>\n
- 1\/4 -1\/2 cup chopped red bell pepper<\/li>\n
- 1 tablespoon finely chopped jalapeno<\/li>\n
- 2 cups shredded rotisserie chicken<\/li>\n
- 1 can (14 ounces) diced tomatoes with green chiles OR 1 can diced tomatoes and a couple tablespoons diced green chiles<\/li>\n
- 3 tablespoons chopped cilantro<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 1\/4 teaspoon black pepper<\/li>\n
- 1 teaspoon cumin<\/li>\n
- 1 teaspoon chili powder<\/li>\n<\/ul>\n
Crust<\/p>\n
\n- 1 egg<\/li>\n
- 1 7-ounce package of cornbread mix<\/li>\n
- 1\/2 cup milk<\/li>\n
- 3\/4 cup crushed tortilla chips<\/li>\n<\/ul>\n
Toppings<\/p>\n
\n- 1\/2 cup shredded mozzarella<\/li>\n
- 1\/2 cup shredded cheddar<\/li>\n
- 2-3 heads of romaine lettuce, chopped<\/li>\n
- 1 cup chopped tomatoes<\/li>\n
- chopped cilantro<\/li>\n<\/ul>\n
<\/p>\n
Directions<\/em><\/p>\nDressing<\/p>\n
\n- Combine cilantro, ranch dressing and salsa in a food processor and mix until well blended. \u00a0Cover and chill until ready to use.<\/li>\n<\/ol>\n
Filling<\/p>\n
\n- Heat oil over medium heat in a 10-inch cast iron skillet.<\/li>\n
- Cook onion, bell pepper and jalapeno until softened. \u00a0Stor in chicken, tomatoes, cilantro and seasonings. \u00a0Cook for about 5 minutes, taste and season more if needed.<\/li>\n
- Transfer filling to a bowl, wipe out skillet and grease with crisco.<\/li>\n<\/ol>\n
Crust<\/p>\n
\n- Preheat oven to 400\u00b0F.<\/li>\n
- In a bowl beat egg, milk and cornbread mix just until combined.<\/li>\n
- Put chips in the greased skillet, then pour batter over the chips.<\/li>\n
- Spoon chicken mixture over the cornbread batter and sprinkle with cheeses.<\/li>\n
- Bake for 15-20 minutes, let cool briefly before cutting in to slices.<\/li>\n<\/ol>\n
Toppings<\/p>\n
\n- Top slices of cornbread with shredded lettuce, tomatoes and cilantro.<\/li>\n
- Drizzle with dressing and serve.<\/li>\n<\/ol>\n
<\/p>\n
![\"Chicken](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2016\/05\/Chicken-Taco-Cornbread.jpg\")
<\/a><\/p>\n