| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Mexican |
Mexican, Casseroles, Side dish, Side dishes, Jaw |
8 |
Servings |
INGREDIENTS
| 8 |
|
Flour tortillas, cut into |
|
|
Thirds and then across |
|
|
Into 1/4 inch strips |
| 8 |
|
Corn tortillas, cut the same |
| 1 |
c |
Dried corn bread crumbs |
| 1/3 |
c |
Diced roasted red pepper |
| 1 |
sm |
Onion, diced |
| 1 |
|
Or 2 jalapeno peppers |
|
|
Chopped fine |
| 1 |
ts |
Finely chopped fresh sage |
| 1 |
tb |
Finely chopped fresh cilanto |
| 1 |
tb |
Chili powder |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander seeds |
| 1 |
c |
Chicken broth |
| 1 |
|
Egg, beaten |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V3 #244
Date: Fri, 06 Sep 1996 17:23:34 -0700
From: jessann doe <jessann@texas.net>
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