Masa Cornbread Stuffing With Chiles Recipe

Name: Masa Cornbread Stuffing With Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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 ⅓ cups); 6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional); 4 large eggs; 1 cup low-salt chicken broth; Ingredient info: Look for Anaheim chiles (California chiles), poblano chiles (a.k.a. pasillas), and ground New Mexico chiles at some supermarkets and at Latin markets.

Servings: persons

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 ⅓ cups)
6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional)
4 large eggs
1 cup low-salt chicken broth
Ingredient info: Look for Anaheim chiles (California chiles), poblano chiles (a.k.a. pasillas), and ground New Mexico chiles at some supermarkets and at Latin markets.

1
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:
2
Preheat oven to 375u00b0F. 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.
3
Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Masa Cornbread Stuffing With Chiles falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Masa Cornbread Stuffing With Chiles

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