Best Tamales And Jalapeno Corn Bread Dressing Recipes

Tamale and Jalapeño Cornbread Dressing image

Provided by Galley Wench

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

6 tablespoons butter
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers (stemmed and seeded)
2 cups chopped poblano peppers (stemmed and seeded)
3 large jalapenos, stemmed, seeded and chopped
1 tablespoon chopped fresh sage or 4 teaspoons dried sage
1 1/2 tablespoons dried oregano
6 cups crumbled cornbread (one recipe for 9-inch-by-13-inch pan)
3/4 cup chopped fresh cilantro
1 1/2 cups crumbled corn chips (tostadas)
1 1/2 cups frozen corn kernels, thawed
3 cups chicken stock
1 1/4 cups canned cream-style corn
1 dozen pork tamale, unwrapped, chopped in 1-inch chunks
salt and pepper

Steps:

Melt butter in heavy large skillet over medium heat.
Add onions, bell peppers, all chiles, sage and oregano.
Sauté until vegetables are tender.
Transfer to a bowl with corn bread.
Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
Add tamales at the end and do not break up.
Salt and pepper to taste.
If stuffing is too dry, add a little melted butter.
Place dressing in a buttered 9-inch-by-13-inchbaking pan.
Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
Remove foil and bake another 15 minutes, until brown.

Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2

Tamale Dressing image

Provided by Beverley Williams

Time 45m

Number Of Ingredients 9

12 fully cooked tamales your choice but i prefer pork)
1 8 inch pan of cooked cornbread
2 can(s) rotel diced tomatoes with green chiles
2 Tbsp olive oil
1 large onion, chopped
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
2 c shredded mexican blend cheese

Steps:

1. Preheat oven to 350 degrees.
2. Coat a 9 x 13 inch baking dish with cooking spray.
3. Crumble tamales and cornbread into a large mixing bowl.
4. Drain the juice from the tomatoes and set aside.
5. Heat oil in a large skillet over medium high heat. Saute onion 3 minutes. Add seasonings and drained tomatoes cook 5 minutes longer or until onion is tender.
6. Toss the tomato mixture lightly with the tamale mixture and the cheese. Transfer to prepared baking dish.
7. Bake 30 to 40 minutes or until browned.