Tortilla Chip-Chorizo Stuffing

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Cook: 1 hr
  • Yield: 8 to 10 servings
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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


  1. 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. 
  2. 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.

Cook’s Note

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

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