Title: Tortilla dressing
 Categories: Mexican, Casseroles, Side dish, Side dishes, Jaw
      Yield: 8 Servings
 
      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
 
  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.