10 ounces pepperjack cheese, shredded
3 tablespoons diced tomatoes and green chiles, drained
*****Beth's additional ingredients
2 T butter
2 T flour
1-2 c milk
****Beth's directions.... We browned the chorizo and added the cheese and tomatoes . In another pan, we made a roux with 2 T butter, 2 T flour and 1-2 c milk. Cook until thickened and slowly add the chorizo/cheese/tomato mixture. Place in a mini crockpot to keep warm. Serve with chips.