1 lb Mexican style chorizo
1 onion, thinly sliced
3 cloves garlic, minced
1 pint cooked rice
1-pint cherry tomatoes, halved
2-3 roasted* Hatch Green Chiles, diced
5 oz shredded quesadilla cheese
7 eggs, beaten
1 cup milk
1/2 tablespoon Tajín Clásico Seasoning
freshly ground black pepper
2 tablespoons breadcrumbs
Preheat oven to 350. Grease an 8×8 inch baking dish. Set aside.
Saute the chorizo, onion, and garlic in a medium pan until the chorizo is cooked through and the onions are translucent. Drain off any fat. Allow to cool. In a large bowl, whisk together the eggs, milk, and spices. Stir in the chorizo mixture, and 3/4 of the cheese. Pour into the prepared baking dish.
Sprinkle the top with the remaining breadcrumbs. Bake 35 minutes, until bubbly and the edges are nicely browned.
*Thanks to the rain, I oven roasted my chiles this year.