Easy Cornbread Chorizo Stuffing with Dressing with Jalapeno

Who says stuffing has to be traditional? Bring a flavor of fiesta with chorizo and jalapeno.

Cuisine Southwestern Mexican

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 178kcal

1/2 pound ground bulk pork chorizo
5 tablespoons unsalted butter
1 large onion diced
2 stalks celery diced
2 medium jalapeno peppers tops removed, seeds removed and diced
1 teaspoon New Mexico Chile Powder or ancho
3 1/2 cups chicken broth
1 cup frozen sweet corn thawed
14 ounce package classic cornbread stuffing with seasonings I like Pepperidge Farm
2 tablespoons cilantro chopped

Preheat oven to 350 degrees
In a 3 quart saucepan, cook chorizo on the stovetop until browned. A Dutch oven works perfect for this recipe. Remove chorizo to a plate and wipe pan clean with a paper town.
Heat butter in the same pan over medium high heat.
When bubbles in the butter subside, add onion, celery and jalapeno and cook until tender. About 5 minutes. Stir in corn and chile powder.
Add broth and heat to a simmer.
Remove saucepan from heat and stir in cornbread.
Add the cooked chorizo to the ingredients in the Dutch oven and stir.
Bake for 20 - 30 minutes in oven to marry flavors and heat through. Sprinkle with chopped cilantro. Serve.

Chile Powder: If you don't have New Mexico red chile powder, Ancho chile powder is a good substitute. Even Chipotle Chile powder would be good here, and will add a smoky flavor. Chile powders can vary in heat levels so be careful on how much you add. You can always stir in more once cooked.

Mexican or Spanish Chorizo Sausage? This recipe uses Mexican chorizo. Purchase bulk Mexican chorizo sausage that has the consistency of ground beef, rather than the fine grind type you find in a plastic tube. I wouldn't recommend Spanish chorizo for this recipe, as it's a cured aged hard sausage that wouldn't work well in this recipe.

How To Tame The Heat Of A Jalapeno Pepper If jalapeno peppers are just too hot for your liking, simply remove the seeds and veins from the pepper. They carry the heat.