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Tortilla Corn Bread Dressing

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Ingredients
  Vegetable oil 1 1⁄2 Cup (24 tbs) (For Deep Frying)
  6 inch corn tortillas 14 , halved and cut into 1/4 inch strips
  Crumbled skillet corn bread/Store bought corn bread 6 Cup (96 tbs)
  Extra virgin olive oil 2 Tablespoon
  Onion 1 Large, cut into 1/4 inch dice
  Celery ribs 2 , cut into 1/4 inch dice
  Garlic 2 Clove (10 gm), minced
  Jalapeno 1 Large, seeded and finely chopped
  Finely chopped cilantro 1 Tablespoon
  Chopped sage 2 Teaspoon
  Finely chopped thyme 2 Teaspoon
  Chile powder 2 Teaspoon
  Tortilla broth 1 Quart
  Kosher salt To Taste
Directions

1. In a large saucepan, heat 2 inches of vegetable oil to 350°. Working in batches, fry the tortilla strips over moderately high heat, stirring a few times, until golden and crisp, 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Put the strips in a bowl and add the Skillet Corn Bread.
2. In a large, deep skillet, heat the 2 tablespoons of olive oil. Add the onion and celery and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and jalapeno and cook until fragrant, about 1 minute. Stir in the cilantro, sage, thyme and chili powder and cook until the Chile powder is fragrant, about 1 minute.
3. Add the Tortilla Broth to the skillet and bring to a simmer over moderate heat. Pour the mixture over the tortilla strips and corn bread, season with salt and toss gently to coat. Let stand until the broth has been absorbed, about 30 minutes.
4. Preheat the oven to 350°. Lightly oil a 9-by-13-inch baking dish. Transfer the dressing to the prepared dish and cover with foil. Bake for about 20 minutes, until heated through. Uncover and bake for about 15 minutes longer, until the top begins to brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Corn

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