Here I’m sharing a savory recipe for Mexican Corn Bread Stuffing with Jalapeños. A flavor-packed side dish inspired by Mexican cuisine.
Combining Traditional and Latin Flavors
Combining the flavors of traditional American cuisine and latino flavors leads to mouthwatering dishes that please every guest at the table. Does your family enjoy a heritage of Latin flavors? Or maybe you just enjoy the savory aroma of jalapeños and onions mixed with cornbread stuffing? 
Whatever the case may be, you will love this easy recipe. Ever since I was a little girl I can remember enjoying tender turkey for Thanksgiving, but I also loved the stuffing. This recipe combines the flavors of jalapeños with corn, onions, and bell peppers. A hearty vegetable inspired combination that pairs perfectly with ham or turkey, Why not celebrate with Mexican inspired flavors over the holidays this year? This article was previously compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LiveForFlavor #VivaLaMorena #AddFlavor #CollectiveBias #LatinaBlogger 
Mexican Corn Bread Stuffing with Jalapeños Recipe Ingredients
- 5 Tablespoons butter
- 1 Tablespoon of poultry seasoning
- 3/4 Red bell pepper diced
- 3/4 Orange bell pepper diced
- 3/4 Yellow bell pepper diced
- 1 Medium Yellow Onion diced
- 3 1/2 to 4 Cups of dried crumbled corn bread (or a 14 oz. bag)
- 2 Tablespoons of diced La Morena® Sliced Jalapeños from a 28 oz. can
- Knorr® Tomato with Chicken Granulated Bouillon – 2.2 lbs Container – you will use 2 Teaspoons for the recipe
- 2 Cups Hot Water (you will dissolve the Knorr® Tomato with Chicken Granulated Bouillon in the water to create a chicken broth)
Tools I Recommend for this Mexican Corn Bread Stuffing with Jalapeños Recipe
I cooked the bird you see featured here in an oval 6 Quart Crockpot. Cover your slow cooker (never lock) and cook a turkey on low, submerged 1/2 way in chicken stock (season per your taste) for 6-8 hours. I used a 10 -pound turkey, it took about 6 1/2 hours. Key: your turkey has to fit inside the crockpot. Want extra juicy? Turn the bird in the crockpot halfway through the entire cook time. The time will depend on the size of the turkey and your slow cooker. For more info on crockpot cook times, follow the blue link at left. Also, use an Instant Read Thermometer to make sure the meat has reached an internal temperature of 165 degrees. If you want the brown color you see in these photos, I used Kitchen Bouquet Browing Sauce (works like a dream). The meat on this bird was so tender, it fell off the bones.
 Instant Read Thermometer |
 6 Quart Crockpot |
 Browing Sauce |
Mexican Corn Bread Stuffing with Jalapeños Recipe Directions
Step 1: Mix the Chicken Broth. Heat two cups of water in the microwave until steaming hot. Usually, this only takes two minutes (microwave ovens vary). Add two teaspoons of Knorr® Tomato with Chicken Granulated Bouillon and stir the mix until completely dissolved. Set aside. 
Step 2: Chop the vegetables. Rinse all produce thoroughly and chop everything (bell peppers and onions) into 1/2″ square pieces. Use a pair of tongs to select approximately four to five Jalapeños from the can of La Morena® Sliced Jalapeños and use a pair of kitchen scissors to cut them into 1/4″ – 1/2″ square pieces. 
Step 3: Cook the vegetables. Melt the butter in a large frying pan. Make sure to select a pan large enough to hold all the ingredients including the crumbled cornbread stuffing. Once the butter is melted, add the poultry seasoning. Stir in the seasoning and then add the bell peppers, onions, and jalapeños. Sauté everything until the vegetables are tender. Stir and mix the vegetables over medium-high heat for somewhere between five and eight minutes. 
Step 4: Add the chicken broth. Once the vegetables are tender, pour in the chicken broth. Bring everything to a boil stirring slowly. Once completely mixed a bubbling, try off the heat. Step 5: Add the cornbread. Add the crumbled cornbread to the mixture and gently stir and fluff with a fork. You want the moisture and vegetables to be evenly distributed throughout the cornbread stuffing. 
Tasty Mexican Dining for the Holidays
This Mexican Corn Bread Stuffing with Jalapeños Recipe is packed with flavor. Serve it stuffed inside of your Thanksgiving day Turkey or alongside a holiday ham. It’s perfect with turkey gravy and can also be enjoyed with cranberry sauce. 
I served our Mexican Corn Bread Stuffing with Jalapeños with a turkey, turkey gravy, cranberry sauce, and green beans with garlic and roasted pumpkin seeds. 
If you’re hosting Thanksgiving or Christmas dinner in your home, simply keep dishes wrapped in aluminum foil on warm. Then the meal is hot and ready to eat whenever guests arrive. 
Where to find La Morena® and Knorr® Products
I found everything featured here at Walmart. Look on the Hispanic food aisle for La Morena® and Knorr® cooking products. 
- 5 Tablespoons butter
- 1 Tablespoon of poultry seasoning
- ¾ Red bell pepper diced
- ¾ Orange bell pepper diced
- ¾ Yellow bell pepper diced
- 1 Medium Yellow Onion diced
- 3½ to 4 Cups of dried crumbled cornbread (or a 14 oz. bag)
- 2 Tablespoons of diced La Morena® Sliced Jalapeños from a 28 oz. can
- Knorr® Tomato with Chicken Granulated Bouillon - 2.2 lbs Container - you will use 2 Teaspoons in the recipe
- 2 Cups Hot Water (you will dissolve the Knorr® Tomato with Chicken Granulated Bouillon in the water to create a chicken broth)
- Mix the Chicken Broth. Heat two cups of water in the microwave until steaming hot. Usually, this only takes two minutes (microwave ovens vary). Add two teaspoons of Knorr® Tomato with Chicken Granulated Bouillon and stir the mix until completely dissolved. Set aside.
- Chop the vegetables. Rinse all produce thoroughly and chop everything (bell peppers and onions) into ½" square pieces. Use a pair of tongs to select approximately four to five Jalapeños from the can of La Morena® Sliced Jalapeños and use a pair of kitchen scissors to cut them into ¼" - ½" square pieces.
- Cook the vegetables. Melt the butter in a large frying pan. Make sure to select a pan large enough to hold all the ingredients including the crumbled cornbread stuffing. Once the butter is melted, add the poultry seasoning. Stir in the seasoning and then add the bell peppers, onions, and jalapeños. Sauté everything until the vegetables are tender. Stir and mix the vegetables over medium-high heat for somewhere between five and eight minutes.
- Add the chicken broth. Once the vegetables are tender, pour in the chicken broth. Bring everything to a boil stirring slowly. Once completely mixed a bubbling, try off the heat.
- Add the cornbread. Add the crumbled cornbread to the mixture and gently stir and fluff with a fork. You want the moisture and vegetables to be evenly distributed throughout the cornbread stuffing.
- Visit the recipe for bird-browning tips!
How does your family celebrate Thanksgiving?
Does your family celebrate Thanksgiving? What is your favorite holiday recipe? What are some of your favorite family holiday traditions? Please leave a comment below, share a recipe idea, and join the conversation. I love hearing from my readers.
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Originally Published on: Nov 3, 2016 @ 07:13
