Masa Cornbread Stuffing with Chiles Recipe | Epicurious

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 13 x 9-inch loaf Masa Cornbread , 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
• Ingredient info: Look for Anaheim chiles (California chiles), poblano chiles (a.k.a. pasillas), and ground New Mexico chiles at some supermarkets and at Latin markets.