Ingredients
4
4 servings
- •1 pound fresh Mexican chorizo
- •1 tablespoon salted butter
- •1 cup diced onion
- •1 cup diced celery
- •2 teaspoons chopped garlic
- •¼ cup chopped cilantro
- •2 cups crumbled cornbread
- •½ cup chicken broth
- •1 tablespoon crumbled cotija cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
- Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
- Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
- Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.
Nutritional Facts
Per 4 servings
- Calories: 582
- Carbohydrate: 23g
- Fat: 42g
- Fiber: 3g
- Protein: 26g
- Sugar: 5g
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