Fiesta Cornbread Dressing Recipe Is a Flavor Explosion In Your Mouth (7 Ingredients, 30 Minutes) Side Dishes Shortcut Recipes Holidays Low Sugar Recipes Dinner Budget Recipes Mexican Recipes Tex-Mex Recipes

Have you ever started thinking about holiday meals when the temperature is still 100 degrees outside (because it's August)? That's what happened to me recently. My remedy was to get some thick-cut, in-house turkey breast from my local grocery store deli and buy a box of cornbread stuffing. When I also decided I needed a little more spice in my life, I came up with this spicy fiesta cornbread stuffing recipe. (Or dressing. They're interchangeable to me.)

This easy shortcut recipe gives you the holiday feels without all the work. Here is your short shopping list for this Mexican-inspired cornbread dressing side dish recipe: a box of cornbread stuffing, olive oil, an onion, a red bell pepper, a fresh jalapeno or pickled jalapenos (I used a combination of both) and an egg. Check out the health benefits of red bell pepper and the health benefits of jalapenos.

Serve the spicy cornbread stuffing as a side dish for dinner with any protein, from chicken to turkey to duck to beef to pork to seafood. I served mine with slices of turkey breast, green beans with bacon and onion, and roasted baby carrots. A summer Thanksgiving! 

Cuisine: American / Mexican / Tex-Mex
Prep Time: 5 minutes
Cook Time: 23 to 28 minutes
Total Time: 28 to 33 minutes
Servings: 6

Ingredients

• 6 ounces (1 box) cornbread stuffing mix
• 1 teaspoon olive oil 
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 large fresh jalapeno, chopped, or pickled jalapenos, chopped (or a combination)
• 1 egg
• 1 cup water

Here's how to make it: 

1. Heat the olive oil in a skillet. Add the onion, bell pepper and chopped jalapeno. Cook about 3 minutes, or until vegetables are softened. Season with salt and black pepper. Turn off the heat.
2. Put the cornbread stuffing mix, egg and water into a 2-quart baking dish. Add cooked vegetables.
3. Stir to combine and level out the top.
4. Bake in a preheated 350-degree F oven for about 20 to 25 minutes, or until the stuffing is browned on top. Serve.
5. Store any leftover cornbread dressing in an airtight container in the fridge. Reheat in the microwave.

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