Masa Cornbread Stuffing with Chiles

Ingredients

• 18 ounces anaheim chili fresh seeded chopped ( 6 large) (scant 4 cups)
• 0.8 teaspoon pepper black freshly ground
• 1 tablespoon kosher salt 
• 4 large eggs 
• 1 cup cilantro leaves fresh chopped
• 5  garlic clove minced
• 0.8 teaspoon ground cumin 
• 1 cup jalapeno fresh seeded chopped (if desired)
• 1 cup chicken broth 
• 6 ounces monterrey jack cheese cut into 1/3-inch cubes
• 0.8 teaspoon oregano dried
• 3 cups poblano pepper fresh seeded chopped
• 1.5 tablespoons pepper flakes 
• 1 cup butter unsalted (2 sticks)
• 3 cups onion white chopped

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• glass baking pan

Directions

1. Melt butter in large skillet over medium-highheat.
2. Add onions and garlic; sautéuntil tender, about 5 minutes.
3. Add all chiles;sauté until beginning to soften, 12 to 14minutes. Stir in ground chiles and next 4ingredients.
4. Transfer vegetable mixture tobowl. DO AHEAD: Can be made 1 day ahead.Cool, then cover and chill.
5. Preheat oven to 375°F. Butter 15 x 10 x 2-inch glass baking dish. Stir cilantro intovegetable mixture.
6. Place cornbread cubes invery large bowl; add vegetable mixture andtoss gently. Toss in cheese, if using.
7. Whiskeggs and broth in medium bowl, then pourover stuffing and toss gently to moisten.
8. Transfer stuffing to prepared dish. Cover dishwith buttered foil, buttered side down.
9. Bake stuffing until heated through,about 30 minutes.
10. Remove foil; bake untiltop is golden, about 30 minutes longer.