Tortilla Dressing Recipe

By dette

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

Preparation

Step 1

In a large skillet, saute corn tortilla strips in oil in batches for 1 minute or until golden brown. Drain on paper towels.
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.
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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tortilla Dressing in Taste of Home's Holiday &

Nutritional Facts
3/4 cup equals 171 calories, 8 g fat (1 g saturated fat), 18 mg cholesterol, 370 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.