Chorizo Frittata

Instructions

1. 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. 
2. 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. 
3. 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. 
4. 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.