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

1. 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.

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.

3. 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.

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