Preheat the oven to 375 degrees F. Butter a 3-quart baking dish.

Melt 8 tablespoons of unsalted butter in a large skillet over medium heat.

Add the chopped chorizo, scallions, chopped green chiles, and ground cumin to the skillet.

Cook, stirring occasionally, until the chorizo is slightly browned, about 4 minutes.

Add the low-sodium turkey or chicken broth to the skillet and bring to a simmer.

In a large bowl, whisk together the eggs and chopped fresh cilantro.

Add the coarsely crushed corn tortilla chips, stale white bread cubes, and cubed queso fresco cheese to the bowl.

Season with kosher salt and freshly ground pepper to taste.

Slowly pour the chorizo-broth mixture into the bowl and toss gently to combine all ingredients.

Transfer the stuffing to the prepared baking dish.

Dot the top of the stuffing with the remaining 1 tablespoon of butter.

Cover the baking dish with aluminum foil.

Bake in the preheated oven for 30 minutes.

Remove the aluminum foil and bake for an additional 30 minutes, or until the stuffing is golden brown and heated through.

Let the stuffing rest for 10 minutes before serving.