Masa Cornbread Stuffing With Chiles
Ingredients
- 1 cup (2 sticks) unsalted butter
- 3 cups chopped white onions ⓘ
- 5 garlic cloves, minced ⓘ
- 18 ounces fresh Anaheim chiles (about 6 large), seeded, chopped (scant 4 cups) ⓘ
- 18 ounces fresh poblano chiles, seeded, chopped (about 3 cups) ⓘ
- 4 large fresh jalapeno chiles, seeded (if desired), chopped (about 1 cup)
- 1 1/2 tablespoons ground New Mexico chiles ⓘ
- 1 tablespoon coarse kosher salt ⓘ
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon dried oregano ⓘ
- 3/4 teaspoon ground cumin
- 1 cup chopped fresh cilantro
- 1 13 x 9-inch loaf
- , cut into 1-inch cubes (12 to 13 cups) ⓘ
- 6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional)
- 4 large eggs ⓘ
- 1 cup low-salt chicken broth ⓘ
Instructions
- Melt butter in large skillet over medium-high heat. Add onions and garlic; saute until tender, about 5 minutes. Add all chiles; saute until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD:
- Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
- Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.
Nutrition & Diet Analysis (per serving)
815
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).