Serves 6 to 8 as a main dish
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1 package (15 ounces) pork chorizo, fully cooked, grease drained
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1 package (10 ounces) frozen chopped spinach, thawed
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6 large eggs
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1 quart (4 cups) milk, preferably whole
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1 jar (16 ounces) Frontera Tomatillo Salsa, plus more for serving
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1 teaspoon sal
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½ cup chopped fresh cilantro
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1 loaf (1 pound) crusty French or sourdough bread, cut into ¾ inch cubes
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1 cup grated queso anejo (aged Mexican cheese), Romano or parmesan cheese
- Crumble chorizo into a large nonstick skillet. Cook, stirring, until thoroughly cooked, about 10 minutes. Drain off all fat. Squeeze out as much water as you can from the thawed spinach.
- Whisk the eggs in a very large bowl until well combined. Whisk in the milk, 1 jar of salsa and salt. Stir in the drained chorizo, squeezed spinach and cilantro.
- Add the bread cubes. Mix and stir well so that all the cubes are saturated with the egg mixture. For best results, let soak for about 1 hour.
- Heat oven to 350 degrees. Stir the bread mixture well, then scoop the bread mixture evenly into an oiled 13 x 9 inch baking dish. Sprinkle the cheese over the top.
- Bake until crusty, golden brown and just set in the middle, about 1 hour. Let stand for several minutes. Serve cut into squares. Pass extra salsa.
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