Chilaquiles Corn Bread Stuffing
Serves 8-10
11 oz. Beef, Pork, or Soy Chorizo
1 large yellow onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1 - 4 oz. can diced green chiles
1 cup corn
6 yellow corn tortillas, cut into strips
oil for frying tortillas
6 cups corn bread stuffing mix (I used Mrs. Cubbison's®)
1 can chicken broth
1 1/2 cups prepared salsa or tomato sauce
1/4 cup cilantro, finely chopped
Top with:
Fried tortilla chips
Cotija cheese, crumbled
cilantro, finely chopped
green onions
Salsa
Preheat oven to 350 degrees.
In a large skillet, add chorizo, onions, carrots, and celery and heat over medium heat until vegetables are tender, about 8 minutes. Add green chiles and corn and mix and set aside while you fry the tortillas.
In a separate frying pan, add enough oil to fry tortilla strips until light brown working in small batches. Remove tortillas from pan with a slotted spoon and drain on a paper towel.
Add corn bread stuffing mix to a large bowl. Add the meat mixture to the corn bread stuffing mix and stir well to incorporate. Add enough chicken stock to moisten the corn bread meat mixture.
IN a small bowl, add salsa and about half of the fried tortillas and mix to coat the chips in salsa. Make sure to reserve the rest of fried tortillas for garnish. Add the salsa coated chips and cilantro to the corn bread mixture. Pour into a buttered casserole dish, cover with foil and bake for about 30 minutes.
Top with lots of crunchy fried tortillas, cotija cheese crumbles, cilantro, and green onions. Serve with salsa. Enjoy!
Other recipes to try:
Creamed Corn Casserole |
Autumn Slaw with Candied Pumpkin Seeds |
Tortilla Dressing |
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