Chorizo, Apple and Cornbread Stuffing
Relleno de Pan de Elote, Chorizo y Manzana
Makes 10 to 12 servings
Ingredients
- 1 pound Kroger Mercado chorizo casings removed, coarsely chopped
- 1 1/2 whole white onions peeled and chopped
- 4 cloves garlic peeled, coarsely chopped
- 4 stalks celery rinsed and sliced
- 2 Granny Smith apples cored and chopped
- 1 cup slivered almonds or chopped pecans
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon Kroger kosher or coarse sea salt
- 1 1/2 pounds corn bread cubed (about 8 cups)
- 2 1/2 cups Kroger chicken broth
- Chives, chopped for garnish
Chorizo, Apple and Cornbread Stuffing
Relleno de Pan de Elote, Chorizo y Manzana
Makes 10 to 12 servings
Ingredients
- 1 pound Kroger Mercado chorizo casings removed, coarsely chopped
- 1 1/2 whole white onions peeled and chopped
- 4 cloves garlic peeled, coarsely chopped
- 4 stalks celery rinsed and sliced
- 2 Granny Smith apples cored and chopped
- 1 cup slivered almonds or chopped pecans
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon Kroger kosher or coarse sea salt
- 1 1/2 pounds corn bread cubed (about 8 cups)
- 2 1/2 cups Kroger chicken broth
- Chives, chopped for garnish
Directions
- Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned andcrisped, about 5 minutes.
- Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, almonds, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
- Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
- Transfer the stuffing to a baking dish. Bake at 350 degrees Fahrenheit for 20 to 30 minutes, or until it is hot throughout and the top is crisped.
Overloaded Chorizo and Fajita Nachos
Makes 6 to 8 servings
Ingredients
- 2 pounds ripe Roma tomatoes or 2 (15-ounce) cans fire-roasted tomatoes
- 8 ounces fresh Kroger Mercado chorizo, casing removed, coarsely chopped
- 1 ½ pounds Kroger Mercado Thin Meats, excess fat removed, cut into 1/2-inch pieces
- Kroger Kosher coarse salt and black pepper to taste
- 1 medium white onion, halved and slivered (about 1 1/2 cups)
- 2 poblano chiles, roasted or charred, peeled, seeded and sliced into 1” by ½” pieces
- 2 garlic cloves, finely chopped
- 1 to 1 ½ pounds store-bought or Homemade Tortilla Chips
- 12 ounces shredded Mexican cheese, such as Oaxaca, Quesadilla or Asadero (about 3 cups)
- 1 ripe avocado, halved, pitted and finely chopped
- 1 cup crumbled queso fresco or Cotija
- 8 scallions, trimmed and thinly sliced
Overloaded Chorizo and Fajita Nachos
Makes 6 to 8 servings
Ingredients
- 2 pounds ripe Roma tomatoes or 2 (15-ounce) cans fire-roasted tomatoes
- 8 ounces fresh Kroger Mercado chorizo, casing removed, coarsely chopped
- 1 ½ pounds Kroger Mercado Thin Meats, excess fat removed, cut into 1/2-inch pieces
- Kroger Kosher coarse salt and black pepper to taste
- 1 medium white onion, halved and slivered (about 1 1/2 cups)
- 2 poblano chiles, roasted or charred, peeled, seeded and sliced into 1” by ½” pieces
- 2 garlic cloves, finely chopped
- 1 to 1 ½ pounds store-bought or Homemade Tortilla Chips
- 12 ounces shredded Mexican cheese, such as Oaxaca, Quesadilla or Asadero (about 3 cups)
- 1 ripe avocado, halved, pitted and finely chopped
- 1 cup crumbled queso fresco or Cotija
- 8 scallions, trimmed and thinly sliced
Directions
- If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.
- Heat a large (12-inch) skillet over medium-high. Add the chorizo, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.
- Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and cook until it begins to wilt, 2 to 3 minutes. Add the poblano chiles and the garlic and stir until garlic fragrant but not browned, less than 1 minute.
- Stir in the chopped tomatoes with their juices and cook over high heat, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.
- Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the chorizo and fajita meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until the cheese has completely melted, 8 to 10 minutes.
- Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!