my kitchen

gluten-free blue corn tortilla stuffing

November 17, 2013

I was at Starbucks a few weeks ago and the kid that took my order offered me a free pastry sample. I politely declined saying that I had to avoid gluten. He snarked back, “I wish I was rich enough to have that kind of diet.” Ha-ha, are you fucking kidding me? Listen you little punk, you don’t want this diet unless you have zero interest in beer, pumpkin beer, all kinds of beer, a nice crusty loaf of bread, a normal flour tortilla, pizza, crackers, soy sauce, anything breaded… yes, it is so awesome not being able to eat gluten. Shithead.

This will be my first Thanksgiving dealing with the shit-tasticness of avoiding all things gluten. Basically what this means is I am going to miss out on the best part of the meal – stuffing (or dressing depending on where you are from). I started thinking about what kind of alternative I could concoct and then it struck me… blue corn tortilla chips would supplant the toasted challah or corn bread I normally use.


I made my blue corn tortilla dressing with peppers that were sent from my father-in-law’s garden, but if you wanted a more traditional flavor you cold always stick with carrots. onions and celery.


You will need:

  • 2-3 cups blue corn tortilla chips
  • 1 large onion
  • bunch of celery
  • 2-3 T olive oil
  • variety of peppers

This is so easy it’s ridiculous. I sautéed the diced onions, peppers and celery at a low heat in olive oil.



After the veggies cooked down I removed from the heat and transferred to a large mixing bowl.


I then added the tortilla chips until they became just a tad soggy. That’s it! I then stuffed a bird, in this case a free-range roasting chicken.


Because I rubbed the chicken with chile powder, cumin and S&P I decided to keep with the theme and serve the stuffing and chicken on toasted corn tortillas.


I blended some creme fraiche with chile powder.


I then plated the tortillas first with refried black beans and the stuffing, the chile roast chicken, baby greens and finally the creme fraiche. Oh, and don’t forget the hot sauce!



This was a big hit. I do think, however, that the dressing/stuffing would also work with traditional Thanksgiving fare. And think about the guest that will be so thrilled to be able to have stuffing on Thanksgiving!



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1 Comment

  • Avatar
    Reply Bethany November 20, 2013 at 12:57 am

    This looks so delicious, I can barely stand it. It combines two of my favorite things: Mexican fare and Thanksgiving. I will definitely make this and I’m not even gluten free. It. looks.that.good.

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