Masa Cornbread Stuffing with Chiles
A spicy and flavorful Southwestern-style stuffing combining homemade masa cornbread with three types of fresh chiles, aromatics, and cheese. This hearty side dish features layers of heat from Anaheim, poblano, and jalapeño chiles, balanced with fresh cilantro and melted Monterey Jack cheese.
Ingredients
- •1 cup unsalted butter
- •3 cups white onions
- •5 cloves garlic
- •18 ounces Anaheim chiles
- •18 ounces poblano chiles
- •4 large jalapeño chiles
- •1½ tablespoons ground New Mexico chiles
- •1 tablespoon coarse kosher salt
- •¾ teaspoon black pepper
- •¾ teaspoon dried oregano
- •¾ teaspoon ground cumin
- •1 cup fresh cilantro
- •1 loaf Masa Cornbread
- •6 ounces Monterey Jack cheese
- •4 large eggs
- •1 cup low-salt chicken broth
- •ingredient note
- •ingredient note
- •ingredient note
Cooking Instructions
- 1.
Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill.
20 min
- 2.
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.
15 min
- 3.
Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.
60 min
