Theresa Cooper Holland

6T butter
1 1/2 c. chopped onion
1 1/2 c. chopped red bell pepper
4 large steamed & seeded chopped jalapenos
2 cups chopped chile peppers (already grilled and peeled)
1 1/2 T. ried oregano
3 cloves chopped garlic
6 cups crumbled cornbread
3/4 cups chopped cilantro
1 1/2 cups crumbled corn chips
1 can yellow corn(drained)
1 can cream style corn
salt and pepper
Melt butter in large skillet. Add onions, peppers, oregano and garlic. Saute until tender. Pour in with cornbread. Mix in all other ingredients. Salt and pepper to taste. If too dry, add some chicken stock. Place dressing in a large buttered baking pan. Cover with foil & bake in preheated oven 325 degrees for 45 min. Remove foil & bake another 15 min. until brown.