Tortilla Dressing Recipe

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Tortilla Dressing Recipe
Tortilla Dressing Recipe photo by Taste of Home
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Tortilla Dressing Recipe

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5 1 1
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This is not your typical holiday stuffing. Tortillas, jalapenos, chili powder and cilantro lend to its southwestern flavor.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 8 corn tortillas (6 inches), cut into 1/4-inch strips
  • 1/4 cup vegetable oil
  • 8 flour tortillas (6 inches), cut into 1/4-inch strips
  • 1 cup crushed corn bread stuffing
  • 1 small onion, diced
  • 1/3 cup diced 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, beaten
  • 1 cup chicken broth

Directions

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°. This dressing is best served as a side dish, rather than stuffed into poultry. 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 & Celebrations Cookbook Annual 2007, p127

Nutritional Facts

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

  • 8 corn tortillas (6 inches), cut into 1/4-inch strips
  • 1/4 cup vegetable oil
  • 8 flour tortillas (6 inches), cut into 1/4-inch strips
  • 1 cup crushed corn bread stuffing
  • 1 small onion, diced
  • 1/3 cup diced 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, beaten
  • 1 cup chicken broth
  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°. This dressing is best served as a side dish, rather than stuffed into poultry. 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 & Celebrations Cookbook Annual 2007, p127

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justmbeth User ID: 1196484 256451
Reviewed Nov. 6, 2016

"I was looking for a alternative to rice and beans as a Mexican side and this fit the bill! It was quite delicious and will be adding to my rotation."

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