Place a medium/large pan over medium-high heat. Once hot, cook the chorizo, add some oil of you need to. When the chorizo is 3/4 of the way cooked, lower the heat to medium. Stir in the onions and cook until slightly softened. Then, add in the jalapeños and garlic. When the chorizo is fully cooked and the peppers have softened, add the flour and cook as you stir continuously for about 30-40 seconds. 

Now, add the milk. Continue cooking and stirring for a few more minutes until the mix thickens. Lower the heat to medium low, and mix in one type of cheese at the time (don’t let the mix boil; if needed, lower the heat.) If you like a looser dip, add more milk until you are happy with the consistency. When the cheese is all mixed in and emulsified, season with salt to taste. Turn off the heat. Mix in the cilantro. Serve in a bowl surrounded by corn tortilla chips. Top with tomato, jalapeño and cilantro. Enjoy warm! For more tips, check content at the top of this page.