TAMALES AND JALAPENO CORN BREAD DRESSING

Tamales and Jalapeno Corn Bread Dressing image

Number Of Ingredients 15

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6 tablespoons Butter
1.5 cups Onion, chopped
1.5 cups Red bell peppers, chopped (stemmed, seeded)
2 cups Poblano peppers, chopped (stemmed, seeded)
3 Jalapenos, large, chopped (stemmed, seeded)
1 tablespoon fresh sage, chopped
1.5 tablespoons Dried oregano
6 cups Crumbled cornbread (one recipe for 9inch by 13 inch pan)
3/4 cup Cilantro, chopped
1.5 cups Corn chips/tostadas, crumbled
1.5 cups Corn kernels
3 cups Chicken stock
1.25 cups Canned cream-style corn
12 Pork tamales, unwrapped, chopped in 1-inch chunks
1 salt and pepper to taste

Steps:

Make a cornbread recipe, cool, crumble into large bowl.
Melt butter in heavy large skillet over medium heat.
Add onion, bell peppers, all chiles, sage, and oregano. Saute until tender.
Transfer to bowl with cornbread.
Mix in cilantro, corn chips, corn kernels, cream corn, and heated chicken stock.
Add tamales at the end and do not break up.
Salt and pepper to taste.
If stuffing too dry, add a little melted butter.
Place dressing in a buttered 9inx13in baking pan, cover with foil.
Bake dressing in preheated 325 degree oven for 45 minutes.
Remove foil and bake another 15 minutes, until brown.