Servings: 6 to 8
8 ounces raw chorizo sausage, casings removed
1 small onion, diced
1 large poblano pepper, diced
2 jalapeño chiles, seeded and minced*
1 medium tomato, diced
1/2 teaspoon each, salt and pepper
4 onion rolls, torn into small pieces
6 eggs, beaten
1 3/4 cups milk
2 cups (8 ounces) Wisconsin Sharp cheddar cheese, shredded
1 cup (about 6 ounces) Wisconsin Queso Blanco cheese, shredded or crumbled
Preheat oven to 350°F. Butter a 9x13-inch glass baking dish; set aside.
In nonstick skillet over medium-high heat, cook sausage, onion and peppers, stirring frequently while breaking sausage apart, until fully cooked and no longer pink. Remove from heat, stir in tomato, salt and pepper; cool. In large bowl, toss together all remaining ingredients with sausage mixture; mix well. Spread in prepared baking dish. Bake 30 to 40 minutes until puffed and golden. Let stand 10 minutes. Cut and serve.
*Add additional jalapeños for a spicier version.