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Ingredients:

2 cups of diced or pulled rotisserie chicken
1 c. white cornmeal
1 large egg
3 tbsp vegetable oil
¼ cup of milk
1 celery stick diced
1 medium onion diced
1 green bell pepper diced
1 jalapeno diced
4 cloves of garlic peeled and chopped
1 tbsp butter
2 tbsp olive oil
¼ tsp of cumin
1/8 cup fresh cilantro chopped 
1/8 cup fresh parsley chopped
¼ tsp black pepper
¼ tsp red pepper
¼ tsp salt
1 can of diced tomatoes
2 cups of Mexican blend cheese

Method:

1. Preheat oven to 400 degrees.
2. In a Dutch oven, combine olive oil, butter, celery, onion, bell pepper, jalapeno, and garlic. Cook over medium until tender (about 5-7 minutes.)
3. Add dry seasonings, cilantro, parsley, chicken and can of diced tomato. Continue to cook 10 minutes over medium heat, stirring often.
4. While above is cooking, combine egg, cornmeal, vegetable oil, and milk in a medium bowl- just stir until ingredients are moistened.
5.  Evenly spread two cups of cheese over the chicken mixture in the Dutch oven.
6. Pour cornmeal mixture evenly on top of cheese layer.
7. Bake at 400 degrees for 40 minutes.
8. Slice and serve with your combination of: sour cream, lettuce, tomato, parsley, black olives, and/or cheese on top.

Cornbread Tacos are also easy to vary up. You can add a half can of drained Mexican corn, black beans, refried beans, or kidney beans.. to vary up the flavors.  A nice drizzle of Tomatillo Salsa Verde, White Cheese Sauce,  or Lime Cilantro Ranch Dressing can really dress up the Cornbread Tacos.