Tortilla Chip-Chorizo Stuffing

Total Time:
1 hr 25 min
Prep:
25 min
Cook:
1 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 9 tablespoons unsalted butter, plus more for the baking dish
  • 12 ounces dried chorizo, chopped
  • 4 bunches scallions, chopped
  • 4 4 -ounce cans chopped green chiles, drained
  • 2 teaspoons ground cumin
  • 3 cups low-sodium turkey or chicken broth
  • 2 large eggs
  • 1/2 cup chopped fresh cilantro
  • 1 13 -ounce bag corn tortilla chips, coarsely crushed
  • 8 cups stale white bread cubes
  • 2 cups cubed queso fresco cheese
  • Kosher salt and freshly ground pepper
Directions

Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat; add the chorizo, scallions, chiles and cumin and cook, stirring, until the chorizo is slightly browned, about 4 minutes. Add the broth and bring to a simmer.

Whisk the eggs and cilantro in a large bowl. Add the tortilla chips, bread and cheese and season with salt and pepper. Slowly pour in the chorizo-broth mixture and toss to combine.

Transfer the stuffing to the prepared baking dish; dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

Chef's Note: If you're using fresh bread, dry the cubes in a 300 degrees F oven for 15 to 20 minutes.

Photograph by Kana Okada


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