Chorizo Cornbread Stuffing

1/2 cup chorizo

2 garlic cloves, minced

1 onion, diced

1 carrot, diced

1 celery stalk, diced

2 cups jalapeno cornbread, homemade or store-bought, diced

2 tablespoons fresh cilantro leaves, chopped

1/2 cup chicken stock

kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 350°F. Lightly coat an 8x8 baking dish with nonstick spray.
2. 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.
3. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
4. Serve immediately, garnished with cilantro.