1. Butter a 8"x12" baking pan and heat oven to 375°F If you need to toast the cornbread, you can do so while the oven is preheating. Just chop/crumble it and spread evenly in one layer on two baking pans. Place in oven and toast, stirring every few minutes. The cornbread should be toasted by the time you finish up the next three steps - if not, just give it a few more minutes. 2. Heat bacon in a skillet over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a bowl lined with paper towels. 3. Add onion to bacon fat in pan and cook until softened, about 5 minutes. Add peppers & celery and cook 3 minutes more. 4. Stir in reserved bacon, along with adobo seasoning, parsley and stock. Bring to a simmer, then remove from heat. 5. Combine the toasted cornbread and bacon-stock mixture in a large bowl. Toss lightly, just so all the bread is wet and liquid is absorbed. Now add the crumbled queso fresco, and stir once or twice so the cheese is incorporated. Don't stir too much- you don't want the cheese to melt! 6. Transfer to prepared baking dish, place in oven and bake until top is crisp and golden brown, about 30–35 minutes. ---------------------------------------------------------------------------
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