10m
PREP TIME
50m
COOK TIME
190
CALORIES
11
INGREDIENTS
Servings: 15
Ingredients
- 2 tablespoons butter
- 1 pound fresh Mexican chorizo
- 1 medium white onion, chopped
- 1 medium red bell pepper, chopped
- 2 medium celery stalks, chopped
- 2 teaspoons El Guapo® Sage
- 1 teaspoon El Guapo® Granulated Garlic
- 1/2 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
- 1/2 teaspoon El Guapo® Ground Cumin
- 8 cups coarsely crumbled cornbread
- 2 cups original chicken stock
INSTRUCTIONS
- 1 Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add chorizo; cook and stir until browned. Remove from skillet with slotted spoon and place on paper towel-lined plate to drain. (Do not drain skillet.) To same skillet, add onion, bell pepper and celery; cook and stir 5 minutes. Stir in Sage, Granulated Garlic, Black Pepper and Cumin.
- 2 Place cornbread in large bowl. Add chorizo and vegetable mixture from skillet. Add stock, tossing gently to mix. Transfer to lightly greased 13x9-inch baking dish.
- 3 Bake 30 to 35 minutes or until heated through and lightly browned.
