Tortilla Dressing

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
• ⅓ 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
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander seeds
• 1 cup chilled chicken broth
• 1 egg, beaten
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    474 calories; 25 grams fat; 2 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 9 grams protein; 24 milligrams cholesterol; 605 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. 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.
2. Combine fried corn tortilla strips with remaining ingredients except salt in a large bowl. Refrigerate for 1 hour, stirring occasionally.
3. Preheat oven to 325 degrees. Season dressing with salt. Grease a casserole dish and add dressing. Cover and bake 45 minutes. Serve warm.

1 hour 20 minutes