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Masa Cornbread Stuffing with Chiles


Masa Cornbread Stuffing with Chiles Recipe

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 jalapeño 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 13x9-inch loaf Masa Cornbread (preferably day-old), cut into 1-inch cubes (12 to 13 cups)
  • 6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional)
  • 4 large eggs
  • 1 cup low-salt chicken broth
Directions:
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