Monday, December 17, 2012

Tortilla Chorizo Stuffing

We spent Thanksgiving with family in New Orleans and I didn't get to cook or experiment.  I found this recipe in the Thanksgiving issue of Food Network magazine and have been so anxious to try it. 

I am so glad I did!  This stuffing is so unusual and so out of the ordinary!  I'm telling you this was so easy and a huge hit with the A.J. and my picky eater homegirlz.

Don't just tuck this away for Thanksgiving, it's a great side to steaks or any Tex-Mex fiesta you may be hosting.

6 tablespoons butter plus more for the baking dish
10 ounces Chorizo, chopped
2 bunches scallions, chopped
2 Four (4) ounces cans  chopped green chiles, drained
1 teaspoon ground cumin
1-3/4 cup chicken broth
2 large eggs
1/2 cup chopped fresh cilantro
10 ounces or 3/4 of a 13 ounce bag of Tostitos Restaurant Style tortilla chips with a Hint of Lime, coarsely crushed
4 cups stale white bread cubes
12 ounces crumbled queso fresco cheese

Pre heat oven to 375 degrees F.  Butter a large baking dish.

Melt 4 tablespoons of butter in a large skillet over medium heat.  Add the chorizo, scallions, chiles and cumin.  Cook until the chorizo is slightly brown, about 5 minutes.  Add in the chicken broth and bring to a simmer.

In a large bowl whisk the eggs and cilantro.  Add in the tortilla chips, the bread cubes and crumbled cheese.   Season with salt and pepper to taste. Carefully toss to thoroughly combine.

Slowly pour in the chorizo mixture and toss to combine.

 
Transfer stuffing to prepared baking dish.  Dot with the remaining 2 tablespoons of butter.  Cover with aluminum foil and bake 30 minutes.  Remove foil and continue baking for another 30 minutes until golden brown.


Another reason not to stuff the turkey, but that's a story for another day.

 
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13 comments:

Sam @ My Carolina Kitchen said...

You are right. This would really be good with any Tex-Mex dinner. I can see why everyone loved it.
Sam

Ramona JapaneseRedneck said...

hahaha, I don't stuff turkeys anyway. Sounds good!

David said...

Katherine, This stuffing recipe is really different but since I love sausage stuffing anyway, this is right up my alley! Thanks and Take Care, Big Daddy Dave

Big Dude said...

Sounds great Katherine, I like the use of chorizo and chips as the meat and bread.

Claudia said...

Love the use of the chorizo. This could be my meal!

Chris said...

That sounds great. I did a chorizo and rice stuffing/dressing a few years ago and we really liked that one too.

Pearl@serenitycove said...

My son-in-law made that same stuffing on Thanksgiving. It was very different but good.
I love the Smoky Mountains, we spend many vacations there.

Inspired by eRecipeCards said...

Hey Katherine and AJ... Happy New Year!!! So jealous, love New Orleans and would love to be there for a holiday some time. I made a very similar dish for my dressing this year. No tortillas, but i am intrigued!

Dave and Jackie

vesselsmemories said...

I love chorizo and I especially like linguica which is very similar. The recipe sounds delish! Thanks for sharing, I can't wait to try this :)
Happy New Year, Katherine!
Dawn in New Hampshire

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Blond Duck said...

I. Want. This.

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