If baking right away, preheat oven to 350.

Spray a 13x9" baking dish with nonstick cooking spray or grease well with butter or oil.

Cook chorizo in a large skillet, over medium heat. To make chorizo crisp, flatten the chorizo into the skillet and cook until crisp on one side. Flip over, add the chopped onion and cook that side until crisp. Now break the mixture into crumbles. I do this using a pastry blender. Blot grease with a paper towel if needed.

Pour chorizo into a large bowl and stir in green chiles, box of cornbread mix and half and half. Add eggs and season as desired. Using the El Paso mix did not require me to add more salt, but be sure to check for salt and pepper. I did add a good sprinkle of garlic powder.

Stir in the grated cheese, pickled jalapenos and cilantro.

Scrape into prepared baking dish and top with the remaining 1/2 c of cheese.

Cover and place into refrigerator overnight or bake for 25-30 minutes or until the edges are golden and the casserole is puffed and set. Let cool about 10 minutes before slicing.

If baking the next morning, take casserole out of the fridge while oven is preheating to 350. Bake about 45 to 60 minutes or until the edges are golden and the casserole is puffed and set. Let sit about 10 minutes before slicing.

Garnish with fresh chopped cilantro, sliced or chopped avocado and chopped fresh tomatoes. Feel free to serve sour cream and hot sauce or salsa on the side.