By including fresh Mexican chorizo, your filling will take on a new flavor. You might want to serve this as the main course because it is so good.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
- I used fresh Mexican chorizo, which is found in the butcher shop of Mexican markets. I have not tried it with the prepackaged chorizo, which is quite different than fresh chorizo.
Nutrition Facts
| Calories | 582 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 17 g |
| Sodium | 1598 mg |
| Sugars | 5 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |