Chorizo, Hatch Chile and Rice Bake

Written by Published on in baked frittata, breakfast, casserole, recipes, repurposing leftovers

Ingredients:
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
salt
freshly ground black pepper
2 tablespoons breadcrumbs

Direction:

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.

My thoughts:
This was not the most photogenic dish but it was so tasty, I had to share. It’s another dish born out of trying to use up ingredients I had on hand. I roasted some green chiles for this how-to that afternoon and rather than freezing them, I wanted to use them up. I had some chorizo in the freezer that quickly defrosted, tomatoes from my mom and a whole pint of rice leftover from Chinese takeout so why not combine them all? 
I’m glad I did because it turned out really well. It wasn’t quite a baked frittata, more of a casserole thanks to all of the rice so I’m just calling it a bake. It was savory, spicy (which can vary with your chorizo and it’s always the luck of a draw with the chiles) and very satisfying. A great weeknight meal. The leftovers reheated nicely, wrapped in foil and baked for about 10-15 minutes. 

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