Chicken Fajita Stuffed Green Chile Cornbread with Avocado Pico de Gallo

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Serves: 6 servings


Avocado Pico de gallo:
2 avocados, peeled, seeded, and cut into small cubes
½ medium onion, chopped
4-5 Roma tomatoes, chopped
⅓ cup fresh cilantro, chopped
1 lime
Salt and pepper to taste

Cornbread filling:
¾ pound chicken fajita meat cut into bite size pieces, about ½ inch
1 lime
2 teaspoons ground cumin
½ teaspoon salt
2 tablespoons extra virgin olive oil (or avocado oil)
1 medium onion, cut into ½ inch pieces
1 medium bell pepper (red or green), seeded and cut into ½ inch pieces

2 cups organic and gluten free corn meal
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1¼ cups buttermilk
2 beaten eggs
2 tablespoons melted butter
4 oz diced green chiles
½ cup shredded Monterey Jack cheese
2 tablespoons extra virgin olive oil (or avocado oil)
1½ cups shredded Monterey Jack cheese
1 tablespoon water
Sour cream, cilantro, lime wedges for topping and serving


For Avocado Pico de Gallo: Combine avocados with next 3 ingredients. Squeeze lime juice over all and toss to evenly coat. Add salt and pepper to taste. Refrigerate until needed.
Preheat oven to 400 degrees. Place chicken in bowl. Squeeze lime juice over meat. Add cumin and salt and toss to evenly coat. Pour 2 tablespoons oil into 11-inch cast iron skillet. Cook meat until golden brown. Add onion and bell pepper. Cook for about 15 to 20 minutes on medium-high heat until meat is done and onions start to brown. Remove from heat. Transfer to a plate or platter and set aside.

Stir together the corn meal, salt, baking powder, and baking soda in a mixing bowl. Add buttermilk, eggs, and melted butter and mix until blended. Stir in the green chiles and cheese. Pour 2 tablespoons oil into the cast iron skillet. Heat until oil is hot and pour 1½ cups of cornbread batter into pan, making sure bottom is evenly covered with batter, spreading if necessary. Bake for 10 minutes. Cornbread will be just set but not brown on top. (It should be firm to the touch, but not golden brown.) Remove from oven.

Spread the chicken mixture on top of cornbread leaving about a ½ inch space all the way around the edge. Top chicken mixture with 1½ cups Monterey Jack cheese, pressing down slightly. Stir in 1 tablespoon water to the remaining cornbread batter, then spread over the top of the cheese, making sure it is evenly covered. Bake for 25 minutes or until cornbread is set and top is golden brown, putting under the broiler if necessary. Let stand about 5 minutes before cutting. Cut into 4-6 wedges. To serve, top each slice with Avocado Pico de gallo and a spoonful of sour cream., and garnish as desired.

4-6 servings.

Slightly adapted from