Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This recipe halves easily. “If you have a cast-iron skillet, you can make so many things in it for breakfast, lunch and dinner,” says Willis, author of “Basic to Brilliant Y’all” It’s a roasting pan. It’s a baking dish. It’s a skillet.” To me, the cast iron skillet is symbolic of the south. If you're not crazy about allspice or cloves, leave them out, though it is original to the recipe.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Crumble in chorizo. Cook, stirring often, until browned, about 10 minutes. Transfer chorizo to a bowl, leaving fat in the skillet. Note: If it's excessive, remove some leaving the browned bits.
  2. Add the white onion, garlic, ancho, paprika, cumin, chipotle, thyme, allspice, cloves and 1/2 teaspoon salt to the skillet; stir. Cook, stirring often, until onion is translucent, 5-8 minutes.
  3. Stir in the chicken; cook, stirring often, until the chicken is cooked through, 15 minutes. Remove skillet from heat; transfer contents to a bowl. Stir in the reserved chorizo, cilantro and lime juice.
  4. Wipe skillet clean; heat 2 teaspoons oil in skillet over medium heat. Add the yellow onion; cook, stirring frequently, until translucent, 5-8 minutes. Remove skillet from heat. Combine onion with the corn and milk in a food processor; puree until smooth. Return skillet to medium heat; add corn mixture. Cook, stirring, until the mixture has thickened, about 5 minutes. Stir in remaining 1/2 teaspoon salt and the black pepper. Remove skillet from heat.
  5. Transfer corn mixture to a bowl. Spread the chicken-chorizo mixture in the skillet. Spread the corn mixture over the meat. Bake 30 minutes. Remove dish from oven; turn on the broiler. Spread the cheese over the casserole. Broil until cheese melts and begins to brown, 3-5 minutes.