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Ingredients
Vegetable oil
8 corn tortillas, cut into thirds and then across into ¼-inch strips
1 cup dried corn bread crumbs
8 flour tortillas, cut into thirds and then across into ¼-inch strips
⅓ cup diced roasted red pepper
1 small onion, peeled and diced into ¼-inch pieces
1 rib celery, trimmed and cut into ¼-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 analysis per serving (8 servings)
48 grams carbs; 21 milligrams cholesterol; 300 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 557 milligrams sodium; 9 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium-size skillet, add ¼-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.
- Step 2
Combine fried corn tortilla strips with remaining ingredients except salt in a large bowl. Refrigerate for 1 hour, stirring occasionally.
- Step 3
Preheat oven to 325 degrees. Season dressing with salt. Grease a casserole dish and add dressing. Cover and bake 45 minutes. Serve warm.
Private Notes
Comments
I have made this dish for Thanksgiving for at least the past 15 years. It is always a winner. I add Spanish chorizo and cilantro to enhance the flavors but it is great without them too. You can use store bought tortilla chips but making them yourself adds more crunch.