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Ingredients:
8 flour tortillas, cut into
1 thirds and then across
1 into 1/4 inch strips
8 corn tortillas, cut the same
1 cup dried corn bread crumbs
1/3 cup diced roasted red pepper
1 small onion, diced
1 or 2 jalapeno peppers
1 chopped fine
1 tsp finely chopped fresh sage
1 tbsp finely chopped fresh cilanto
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
1 cup chicken broth
1 egg, beaten
Instructions:
In a medium-size skillet, add 1/4 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.
Servings: 8
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener
More information:
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Tortilla Dressing Recipe brought to you by Mexican Recipes To-Go
