Directions:
- 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 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.
- 6 servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.49 Kcal (2937 kJ) | ||
| Calories from fat | 488.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.33g | 84% | |
|---|---|---|---|
| Cholesterol | 140.51mg | 47% | |
| Sodium | 1113.54mg | 46% | |
| Potassium | 547.12mg | 12% | |
| Total Carbs | 31.12g | 10% | |
| Sugars | 6.78g | 27% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 22.69g | 45% | |
| Vitamin C | 18.6mg | 31% | |
| Iron | 2.6mg | 14% | |
| Calcium | 294.7mg | 29% | |
| Amount Per 100 g | |||
| Calories | 247.02 Kcal (1034 kJ) | ||
| Calories from fat | 172.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.13g | 84% | |
|---|---|---|---|
| Cholesterol | 49.48mg | 47% | |
| Sodium | 392.11mg | 46% | |
| Potassium | 192.66mg | 12% | |
| Total Carbs | 10.96g | 10% | |
| Sugars | 2.39g | 27% | |
| Dietary Fiber | 1.32g | 15% | |
| Protein | 7.99g | 45% | |
| Vitamin C | 6.5mg | 31% | |
| Iron | 0.9mg | 14% | |
| Calcium | 103.8mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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