Categories: Sides
Ingredients
- 9 tbsp unsalted butter, plus more for the baking dish
- 12 oz dried chorizo, chopped
- 4 bunches scallions, chopped
- 4- 4 oz cans chopped green chiles, drained
- 2 tsp ground cumin
- 3 cups chicken broth
- 2 large eggs
- 1/2 cup chopped fresh cilantro
- 13 oz bag corn tortilla chips, coarsely crushed
- 8 cups stale white bread cubes
- 2 cups cubed queso fresco cheese
- Kosher salt and black pepper
Directions
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Preheat the oven to 375. Butter a 3-quart baking dish. Melt 8 tbsp 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.
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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.
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Transfer the stuffing to the prepared baking dish; dot with the remaining 1 tbsp butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.