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Tortilla Dressing

This is not your typical holiday stuffing. Tortillas, jalapenos, chili powder and cilantro lend to its southwestern flavor.
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    9 cups

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

  • 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°.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition 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.

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Reviews

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Average Rating:
  • justmbeth
    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.