Best Jack Allens Jalapeno Tamale Cornbread Dressing Recipes

Tamale and Jalapeño Cornbread Dressing image

Provided by Galley Wench

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

6 tablespoons butter
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers (stemmed and seeded)
2 cups chopped poblano peppers (stemmed and seeded)
3 large jalapenos, stemmed, seeded and chopped
1 tablespoon chopped fresh sage or 4 teaspoons dried sage
1 1/2 tablespoons dried oregano
6 cups crumbled cornbread (one recipe for 9-inch-by-13-inch pan)
3/4 cup chopped fresh cilantro
1 1/2 cups crumbled corn chips (tostadas)
1 1/2 cups frozen corn kernels, thawed
3 cups chicken stock
1 1/4 cups canned cream-style corn
1 dozen pork tamale, unwrapped, chopped in 1-inch chunks
salt and pepper

Steps:

Melt butter in heavy large skillet over medium heat.
Add onions, bell peppers, all chiles, sage and oregano.
Sauté until vegetables are tender.
Transfer to a bowl with corn bread.
Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
Add tamales at the end and do not break up.
Salt and pepper to taste.
If stuffing is too dry, add a little melted butter.
Place dressing in a buttered 9-inch-by-13-inchbaking pan.
Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
Remove foil and bake another 15 minutes, until brown.

Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2

JACK ALLEN'S JALAPENO TAMALE CORNBREAD DRESSING image

Number Of Ingredients 15

1 ½ pounds corn bread (use your favorite recipe)
6 tablespoons butter
1 ½ cups onion, chopped
1 ½ cups red bell peppers, chopped
2 cups poblano [peppers], chopped
3 large jalapeños, stemmed, seeded, and chopped
1 tablespoon sage (fresh), chopped*
1 ½ tablespoons oregano (dried)
¾ cup cilantro (fresh), chopped
1 ½ cups corn chips, crushed
1 ½ cups corn kernels, can be frozen or fresh (but thaw out before baking)
1 dozen tamales, remove the shuck and chop into 1 inch pieces
3 cups chicken stock
1 ¼ cups cream style canned corn
*Note: The 1 tablespoon of chopped fresh sage can be substituted with 4 teaspoons of dried sage.

Steps:

Corn bread preparation: Melt the butter in large, heavy skillet over medium heat. Next, add the onions, bell peppers, poblanos, jalapeños, sage, and oregano into the mix. Begin to sauté until all of the vegetables are tender. Transfer this mixture to a large bowl containing the corn bread. Then, mix in cilantro, corn chips, kernel corn, cream style corn, and heated chicken stock. Add tamales at the end and do not break them up beforehand. Finally, add salt and pepper as needed to increase the overall taste. If the stuffing is considered too dry, just add a little melted butter until dryness leaves. Stuffing preparation: Pre-heat the oven to 325° and place the butter in a baking dish measuring 13 x 9 x 2 inches. Then, pour the mixture into the baking dish and cover the dish with foil. Next, bake the mixture approximately 45 minutes. Finally, remove the foil and bake for another 15 minutes until the stuffing has browned.