Jalapeno Corn Bread Dressing - from Z'Tejas

Ingredients

• Buttermilk Corn Bread (click for recipe)
• 6 tablespoon Butter
• 1 1/2 cup chopped onion
• 1 1/2 cup chopped red bell peppers
• 2 cup chopped poblano
• 3 large jalapeno, stemmed, seeded, chopped
• 1/4 cup chopped fresh sage or 4 tsp dried sage
• 1 1/2 tablespoon dried oregano
• 3/4 cup chopped fresh cilantro
• 1 1/2 cup crushed corn chips
• 1 1/2 cup frozen corn kernels (thawed)
• 3 large eggs beaten to blend
• 1 1/4 cup canned cream style corn

Preparation

Melt butter in heavy large skillet over med heat. Add onions, bell peppers, all chilies, sage, and oregano and sauté until vegetables are tender. Transfer to bowl with cornbread. Mix in cilantro, corn chips and both corn kernel and cream style. Salt and pepper to taste. If stuffing is too dry add a little buttermilk. To bake stuffing: Pre heat oven to 325 degrees. Butter a 13x9x2 inch baking dish then pour mixture into baking dish and cover with foil and bake approx 45 minutes. Then remove foil and bake another 15 minutes until browned.