Bring bold, authentic Mexican flavor to your brunch table with a Mexican-inspired frittata. Fluffy eggs are folded with savory crumbled chorizo, melted Cheddar, and a vibrant mix of peppers creating layers of smoky, cheesy goodness in every bite. Finish with a generous drizzle of Cholula® Cotija Cremosa and your favorite Cholula hot sauce.
Bring bold, authentic Mexican flavor to your brunch table with a Mexican-inspired frittata. Fluffy eggs are folded with savory crumbled chorizo, melted Cheddar, and a vibrant mix of peppers creating layers of smoky, cheesy goodness in every bite. Finish with a generous drizzle of Cholula® Cotija Cremosa and your favorite Cholula hot sauce.
Key products
![['A McCormick brand can of pure ground black pepper with a net weight of 3 ounces.']](http://www.mccormick.com/cdn/shop/files/00052100052311_H1N1-2026-04-06.jpg?v=1775481020&width=300)
![['A plate of prime rib with mashed potatoes, green beans, and gravy.']](http://www.mccormick.com/cdn/shop/files/00052100052311_HeroRecipe-2026-04-06.jpg?v=1775481020&width=300)
Instructions
Instructions
- Preheat oven to 375°F. Whisk eggs, half-and-half, salt, and pepper in a large bowl until blended. Stir in 1 cup of the shredded cheese and cilantro. Set aside.
- Heat oil in a medium nonstick, oven-safe skillet on medium-high heat. Add chorizo; cook and crumble. Remove from skillet using a slotted spoon. Place on paper towel lined plate to drain. Add onion, bell pepper and jalapeno to skillet with chorizo drippings. Cook and stir 5 minutes until softened. Return chorizo to pan, stirring to mix.
- Pour egg mixture into the pan over chorizo mixture, stirring briefly and shaking pan gently to spread egg mixture evenly in pan. Smooth out the top of the frittata with a flat spatula. Cook 1 to 2 minutes or just until edges begin to set. Sprinkle with remaining 1/2 cup Cheddar cheese. Transfer skillet to oven.
- Bake 15 – 20 minutes or until center is set and cheese is golden brown. Remove from oven. Let rest 5 minutes. Drizzle generously with Cotija Cremosa and cut into wedges. Serve hot.
