Preparation

• Turn your oven on to 350 degrees and spray a 9x13 glass pan with cooking spray.
• Heat a nonstick pan over medium-high heat and add your chorizo once it's hot. Cook for 5-7 minutes or until little to no liquid remains. Transfer to a bowl lined with a paper towel and set aside.
• Add the bell pepper, poblano pepper and white onion to the same pan and cook until just tender (about 3-4 minutes). Set aside once done.
• Whisk eggs, milk, salt and pepper together in a bowl until light and fluffy. Stir in your green chiles.
• Layer the prepared pan with frozen diced potatoes, chorizo, pepper and onion mixture and shredded cheese.
• Pour the egg mixture over the top, ensuring it covers most ingredients. Sprinkle extra cheese on top if desired. Bake for 40-45 minutes until cheese is melted and eggs are cooked through.
• Let the casserole cool for a few minutes, sprinkle with chopped cilantro, cut, and serve with sliced avocado and your favorite salsa.