1 cup cornbread crumbs
8 flour tortillas, cut into small strips
8 corn tortillas, cut into small strips and crisply fried
1/3 cup red bell pepper, minced
1 small onion, minced
1 stalk celery, minced
2 cloves garlic minced
2 canned chipotle chiles, minced
1 tablespoon finely chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon finely chopped fresh sage
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground coriander seeds
1 cup chicken broth, chilled
1 large egg, beaten
Salt, to taste

In a large bowl, combine all ingredients except salt, and allow to sit for 1 hour to absorb all liquid and to blend flavors, tossing occasionally.

Preheat oven to 325 degrees F.

Season dressing with salt. Form into small balls and place on a greased baking sheet. Bake for 20 minutes or until the inside is cooked and the outside is golden brown.

Keep warm until ready to serve.

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