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. Use a spatula to break up the chorizo and cook for 5-7 minutes or until there's little to no liquid left in the pan. Then transfer your chorizo to a bowl lined with a paper towel and set it aside.
• Add your bell pepper, poblano pepper and white onion to the same pan and cook until they're just tender (about 3-4 minutes). Then set them aside once done.
• Whisk your eggs, milk, salt and pepper together in a bowl until light and fluffy. Then stir in your green chiles.
• Layer your prepared pan with your frozen diced potatoes, chorizo, pepper and onion mixture and shredded cheese.
• Pour your egg mixture over the top making sure it covers most of your ingredients. Sprinkle extra cheese on top (if desired) and bake for 40-45 minutes (or until the cheese is melted and the egg is cooked through).
• Once done, let your casserole cool for a few minutes. Then sprinkle chopped cilantro over the top, cut it and serve with sliced avocado and your favorite salsa.