Photo by Stephanie Staton

Ingredients

• 1/2 cup butter
• 1 cup finely chopped onion
• 4 jalapeno peppers, seeded and minced
• 1 T. minced fresh garlic
• 1/4 cup chopped fresh cilantro
• 2 tsp. chili powder
• 1/2 tsp. salt
• 1/2 tsp. dried oregano leaves
• 6 cups dried bread cubes
• 1 cup chopped pecans
• 1/2 cup chicken broth

Preparation

Preheat oven to 350 degrees F.

In heavy-bottomed skillet, melt butter and sauté onions, peppers and garlic over medium heat until vegetables just begin to get tender. Add cilantro, chili powder, salt and oregano. Stir to combine, and sauté additional 2 minutes.

In large bowl, combine bread cubes and pecans. Add onion mixture and stir lightly to combine. Pour over chicken broth, and stir to moisten. Place in buttered 2-quart casserole, cover with lid or aluminum foil, and bake for 20 minutes. Remove lid or foil and bake additional 20 minutes or until top is browned.

Serves 8 to 10.