Ingredients
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1 pound fresh Mexican chorizo
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1 tablespoon salted butter
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1 cup diced onion
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1 cup diced celery
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2 teaspoons chopped garlic
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¼ cup chopped cilantro
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2 cups crumbled cornbread
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½ cup chicken broth
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1 tablespoon crumbled cotija cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
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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.
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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.
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Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.
Cook's Note:
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 (per serving)
582 | Calories |
42g | Fat |
23g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 582 | |
% Daily Value * | |
Total Fat 42g | 54% |
Saturated Fat 17g | 84% |
Cholesterol 107mg | 36% |
Sodium 1598mg | 69% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 3g | 9% |
Total Sugars 5g | |
Protein 26g | 53% |
Vitamin C 5mg | 6% |
Calcium 107mg | 8% |
Iron 2mg | 12% |
Potassium 597mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.