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Chorizo Cornbread Stuffing with Panela Cheese

Serves: 8-10
Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and diced jalapeño...it's unexpected and really tasty!


Product Image
  • 1 cup Rizo Bros Panela Cheese 
  • 1 lb Chorizo 
  • 5 Garlic Cloves (crushed) 
  • 3 Carrots (diced)
  • 3 Celery Stocks (diced)
  • 1 (16oz) Cornbread Stuffing 
  • ½ cup Cilantro 
  • 2 cups Chicken Stock
  • 1 Jalapeño (diced)
  • 1 Onion (diced) 
  • 2 Eggs
  • 2 tbsp Butter
  • 1.5 tsp Thyme 
  • 1.5 tsp Fresh Sage (chopped)
  • Salt and Pepper (to taste)


  1. Preheat the oven to 350 degrees. 
  2. In a large skillet, melt butter and saute carrots, garlic and celery. Add Chorizo and brown. 
  3. Add herbs, thyme and sage. Season with salt and pepper. 
  4. Add the Cornbread Stuffing and combine. Add the eggs and mix thoroughly, then add the chicken stock evenly over cornbread mixture. Toss in cubed Rizo Bros Panela Cheese and cilantro, reserving some for the top after baking. 
  5. Bake for 45 minutes, then add additional cheese on top during the last 5 minutes of baking. 
  6. Garnish with jalapeño and cilantro.