Ingredients

The following ingredients have 3 Servings
  • 1/2 cup chorizo
  • 2 cloves garlic (minced 1 onion, diced)
  • 1 carrot (peeled and diced)
  • 1 stalk celery (diced)
  • 2 cups diced jalapeno cornbread (homemade or store-bought)
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 cup chicken stock
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
  • Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste.
  • Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
  • Serve immediately, garnished with cilantro.