Tortilla-cornbread Dressing

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• Servings: 15
• 6 cups crumbled skillet cornbread
• 2 tablespoons olive oil
• 1 large onion, cut into 1/4 inch dice
• 2 celery ribs, cut into 1/4 inch dice
• 2 garlic cloves, minced
• 1 large jalapeno, seeded and minced
• 1 tablespoon minced cilantro
• 2 tablespoons finely chopped sage
• 2 teaspoons finely chopped thyme
• 2 teaspoons chili powder
• 1 quart tortilla, broth tortilla broth
• kosher salt
• vegetable oil, for frying 14 6 inch tortillas, halved and cut into 1/4 inch strips

Recipe

• 1 in a large saucepan, heat 2 inches of vegetable oil to 350. working in batches fry the tortilla strips over moderately high head, stirring a few times, until golden and crisp, 3 minutes.
• 2 in a large deep skilled, heat the 2 tablespoons of olive oil.add the onion and celery and cook over moderate heat, stirring, until softened, about 6 minutes.
• 3 add the garlic and jalapeno and cook until fragrant, about minute stir in the cilantro, sage, thyme and chili powder and cook until the chili powder is fragrant, about 1 minute.
• 4 add the tortilla broth to the skillet and bring to a simmer over moderate heat.
• 5 pour the mixture over the tortilla strips and corn bread, seasonw ith salt and toss gently to coat.
• 6 let stand until the broth has been absorbed, about 30 minutes.
• 7 preheat the oven to 350. lightly oil a 9x13 inch baking pan. transfer the dressing to the prepared dish and cover with foil.
• 8 bake for about 20 minutes, until heated through.
• 9 uncover and bake for about 15 minutes longer, until the top beings to brown.
• 10 serve at once.