Tortilla-Cornbread Dressing

Directions

1. 1
   In a large saucepan, heat 2 inches of vegetable oil to 350.
2. 2
   Working in batches fry the tortilla strips over moderately high head, stirring a few times, until golden and crisp, 3 minutes.
3. 3
   In a large deep skilled, heat the 2 tablespoons of olive oil.Add the onion and celery and cook over moderate heat, stirring, until softened, about 6 minutes.
4. 4
   Add the garlic and jalapeno and cook until fragrant, about minute Stir in the cilantro, sage, thyme and chili powder and cook until the chili powder is fragrant, about 1 minute.
5. 5
   Add the Tortilla Broth to the skillet and bring to a simmer over moderate heat.
6. 6
   Pour the mixture over the tortilla strips and corn bread, seasonw ith salt and toss gently to coat.
7. 7
   Let stand until the broth has been absorbed, about 30 minutes.
8. 8
   Preheat the oven to 350.
9. 9
   Lightly oil a 9x13 inch baking pan.
10. 10
    Transfer the dressing to the prepared dish and cover with foil.
11. 11
    Bake for about 20 minutes, until heated through.
12. 12
    Uncover and bake for about 15 minutes longer, until the top beings to brown.
13. 13
    Serve at once.