Tortilla Dressing

• Vegetable oil
• 8 corn tortillas, cut into thirds and then across into 1/4-inch strips
• 1 cup dried corn bread crumbs
• 8 flour tortillas, cut into thirds and then across into 1/4-inch strips
• 13 cup diced roasted red pepper
• 1 small onion, peeled and diced into 1/4-inch pieces
• 1 rib celery, trimmed and cut into 1/4-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
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seeds
• 1 cup chilled chicken broth
• 1 egg, beaten
• Salt to taste

1. In a medium-size skillet, add 1/4-inch of oil.
2. Heat over medium-high heat until hot.
3. Add corn tortilla strips, a few at a time, and fry until crisp, about 45 seconds.
4. Remove with a slotted spoon and place on a double layer of paper towels to drain.
5. Combine fried corn tortilla strips with remaining ingredients except salt in a large bowl.
6. Refrigerate for 1 hour, stirring occasionally.
7. Preheat oven to 325 degrees.
8. Season dressing with salt.
9. Grease a casserole dish and add dressing.
10. Cover and bake 45 minutes.
11. Serve warm.

vegetable oil, corn tortillas, bread crumbs, flour tortillas, red pepper, onion, celery, garlic, jalapeno peppers, fresh cilantro, fresh sage, chili powder, ground cumin, ground coriander seeds, chicken broth, egg, salt

Taken from cooking.nytimes.com/recipes/332 (may not work)