Chicken Taco Cornbread w/ Creamy Cilantro Drizzle

DRESSING
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves


FILLING
2 tablespoons Extra Virgin Olive Oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeno pepper
2 cups cooked chicken, cut into bite sized pieces
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies


CRUST
1 large egg
1 (7 oz.) package cornbread mix (i used marie callendars)
1/2 cup milk
3/4 cup crushed corn tortilla chips


TOPPINGS
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
3 cups shredded romaine
1 cup chopped tomatoes


Preparation Directions

1. HEAT oven to 400°F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.

2. HEAT olive oil in saute pan 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; simmer 5 minutes. (i just cooked the chicken with the veges and spices, then shredded it up right in the pan. much easier! it took about 15-20 minutes for the chicken to be done)

3. BEAT egg in large bowl. Add cornbread mix and milk; mix well. Place tortilla chips in greased 8x8 pan. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.

4. BAKE 16 to 20 minutes or until golden brown. Cut into squares. Top with romaine and tomatoes; drizzle with dressing.

Serving size: 6 servings

( i doubled the recipe, used a 9x13 pan and baked for 30-35 minutes. it was wonderful!)