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Buffalo Wing Dip

Roasted Chicken with Salsa Verde and Cornbread


2 cups roasted chicken, cut in bite size pieces
1½ cup frozen corn, thawed
1 cup Taste Weavers Tomatillo Salsa Verde
1 tablespoon cornstarch
6 ounces sharp cheddar cheese, shredded and divided
1/2 -3/4 cup Fresh cilantro, chopped and divided
1 (8.5oz) Jiffy corn muffin mix


Preheat oven to 400 degrees. Lightly grease a 4-cup baking dish.
First layer all the chicken then the corn. In a small bowl stir together the Tomatillo Salsa Verde and the cornstarch until no lumps remain, pour all over the corn layer. Top with half the cheddar cheese and half the cilantro.
Prepare the corn muffin mix according to the package directions, pour all over the top. Sprinkle the remaining cheese over the cornbread.
Bake in preheated oven for 20-25 minutes or when toothpick is inserted it comes out clean. Serve warm and garnish with remaining cilantro. Yields; 4 servings.

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