Tortilla dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Flour tortillas, cut into | |
| Thirds and then across | ||
| Into 1/4 inch strips | ||
| 8 | Corn tortillas, cut the same | |
| 1 | cup | Dried corn bread crumbs |
| ⅓ | cup | Diced roasted red pepper |
| 1 | small | Onion, diced |
| 1 | Or 2 jalapeno peppers | |
| Chopped fine | ||
| 1 | teaspoon | Finely chopped fresh sage |
| 1 | tablespoon | Finely chopped fresh cilanto |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground coriander seeds |
| 1 | cup | Chicken broth |
| 1 | Egg, beaten | |
Directions
In a medium-size skillet, add ¼ inch of oil. Heat over medium-high until hot. Add corn tortilla strips, a few at a time and fry until crisp, about 45 seconds. Remove with a slotted spoon and place on a double layer of paper towels to drain.
Combine fried corn tortilla strips with remaining ingredients except salt in a large bowl. Refrigerate for 1 hour, stirring occasionally.
Preheat over to 325 degrees. Season dressing with salt. Grease a casserole dish and add dressing. Cover and bake 45 minutes, serve warm.
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