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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