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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is not your typical holiday stuffing. Tortillas, jalapenos, chili powder and cilantro lend to its southwestern flavor. Ingredients:
8 corn tortillas (6 inches), cut into 1/4-inch strips |
1/4 cup canola oil |
8 flour tortillas (6 inches), cut into 1/4-inch strips |
1 cup crushed corn bread stuffing |
1 small onion, finely chopped |
1/3 cup finely chopped sweet red pepper |
1 jalapeno pepper, seeded and chopped |
1 tablespoon minced fresh cilantro |
1 tablespoon chili powder |
1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 egg, lightly beaten |
1 cup chicken broth |
Directions:
1. In a large skillet, saute corn tortilla strips in oil in batches for 1 minute or until golden brown. Drain on paper towels.
2. In a large bowl, combine the corn tortilla strips, flour tortilla strips, stuffing, onion, red pepper, jalapeno, cilantro, chili powder, sage, coriander, cumin and salt. Stir in egg and broth.
3. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 35-45 minutes or until a thermometer reads 160°. Yield: 9 cups.
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