Friday, May 04, 2007

Chicken Taco Cornbread Pie

I've wanted to buy a cast-iron skillet because two of my favorite things to cook in it are fried chicken—yum—and corn bread—double yum. After I found this recipe for chicken taco cornbread pie I just knew that I'll be going to Great News Cookware in Pacific Beach this weekend and buy myself that cast iron I've been eyeing. By the way, a Chenin Blanc goes surprisingly well with this dish. I know I was surprised as well!



  • 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 dice tomatoes with green chilies
  • 1 egg
  • 1 (7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix or your favorite 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

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.

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.

Recipe courtesy of National Cornbread Cookoff

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