In a small skillet cook the chorizo over medium heat until browned, break into pieces with a wooden spoon.
. In a deep mixing bowl, whisk together the eggs and milk until well beaten.
Pour the egg mixture into the unbaked pie crust.
Evenly spoon the chorizo and potatoes into the egg-filled pie crust.
Top with the green chili and queso fresco.
Bake at 325 for 45 minutes.