TORTILLA DRESSING

Tortilla Dressing image

Provided by Marian Burros

Time 1h20m

Yield 8 servings

Number Of Ingredients 17

Ingredients

Vegetable oil
8 corn tortillas, cut into thirds and then across into 1/4-inch strips
1 cup dried corn bread crumbs
8 flour tortillas, cut into thirds and then across into 1/4-inch strips
1/3 cup diced roasted red pepper
1 small onion, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and cut into 1/4-inch pieces
2 cloves garlic, peeled and minced
1 to 2 jalapeno peppers, chopped fine
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh sage
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1 cup chilled chicken broth
1 egg, beaten
Salt to taste

Steps:

In a medium-size skillet, add 1/4-inch of oil. Heat over medium-high heat 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 oven to 325 degrees. Season dressing with salt. Grease a casserole dish and add dressing. Cover and bake 45 minutes. Serve warm.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 558 milligrams, Sugar 4 grams, TransFat 0 grams