How was your Memorial Day weekend? I hope the weather was better where you are than it was here in Wisconsin. Cold! And now it's getting warmer but it's supposed to rain ALL WEEK LONG. Ugh! I'm definitely not loving this spring. So ready for summer!
I have a great recipe for you today. Yummy cornbread topped with taco-seasoned chicken, black beans, and cheese, and drizzled with a super tasty ranch tomatillo sauce. Really easy to throw together and a definite crowd pleaser. I got the idea from Barbara Bakes, but ended up changing it quite a bit. Do you remember my Mexican Deep Dish Pan Pizza? This is similar to that, but with chicken instead of beef and a different sauce.
Chicken Taco Cornbread Wedges
½ cup ranch dressing
½ cup tomatillo salsa, aka salsa verde
Fresh cilantro, finely chopped
1 box Jiffy cornbread mix
¾ cup milk
1 cup corn
2 cups cooked chicken, shredded
1 tbsp taco seasoning
1 cup black beans, drained and rinsed
2 tbsp taco sauce
1½ cups shredded cheese
Preheat oven to 400°. Coat a 12” oven-safe nonstick skillet with baking spray.
Combine ranch dressing, salsa, and cilantro leaves in a small bowl. Cover and refrigerate.
Combine cornbread mix, milk, and egg in a medium bowl. Stir in corn. Pour batter into prepared skillet.
Put chicken in another medium bowl. Season with taco seasoning. Stir in black beans and taco sauce. Pour chicken/bean mixture evenly over the cornbread batter. Top with cheese.
Bake for 18 minutes or until cornbread begins to brown. Cut into 8 wedges. Drizzle with dressing.
Makes 4 servings, 2 wedges each.
Here it is without the sauce so you can see what's going on.
These wedges are so good! I love the combination of the slightly sweet cornbread, spicy chicken, and creamy sauce. Amazing. My kids loved it too. And the beauty of it is that you can customize it any way you want. Add anything that sounds good to the chicken filling. Onions, peppers, olives. And Barbara topped hers with lettuce and tomato to make it more like a taco pizza. It would be good that way too. You may notice that there is no cilantro in my ranch tomatillo sauce. It's because I was out of cilantro that day. But I will definitely add that next time.
I suggest covering the handle of your skillet with an oven mitt after you take it out of the oven. It never fails: I always grab the handle while cutting and serving because I forget that it's hot. So please, be careful!
I know that this recipe will end up in regular rotation in my house. It's the perfect use for leftover roasted chicken. It would even be good with leftover turkey after Thanksgiving.