8 Flour tortillas, cut into
Thirds and then across
Into 1/4 inch strips
8 Corn tortillas, cut the same
1 cup Dried corn bread crumbs
1/3 cup Diced roasted red pepper
1 small Onion, diced
1 Or 2 jalapeno peppers
Chopped fine
1 tsp Finely chopped fresh sage
1 tbsp Finely chopped fresh cilanto
1 tbsp Chili powder
1/2 tsp Ground cumin
1/2 tsp Ground coriander seeds
1 cup Chicken broth
1 Egg, beaten
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In a medium-size skillet, add 1/4 inch of oil. Heat over medium-high 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 over to 325 degrees. Season dressing with salt. Grease a casserole dish and add dressing. Cover and bake 45 minutes, serve warm. |
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