Instructions

• Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it into smaller pieces with a spoon, until browned and slightly crispy, about 10 to 15 minutes.
• Use a slotted spoon to transfer the cooked chorizo to a paper-towel–lined plate; set aside and reserve a spoonful or two for topping.
• Wipe out the skillet and return it to low heat. Pour in the evaporated milk (5 oz can) and the whole milk (1/4 cup) and warm until the mixture just begins to steam (do not boil).
• Gradually add the grated queso blanco or white American cheese (8 oz), a handful at a time, stirring or whisking gently over low heat until each addition is fully melted and the sauce is smooth. Keep the heat low to avoid the sauce separating.
• Stir the diced green chiles (2 tablespoons) and the chopped pickled jalapenos (1 tablespoon) into the cheese sauce, then fold in most of the cooked chorizo, keeping the reserved spoonfuls for topping.
• Pour the queso into a warm serving dish (if you like, you can preheat a 6-inch cast-iron skillet in the oven for about 15 minutes to help the queso stay warm longer).
• Top the queso with the reserved chorizo, additional chopped pickled jalapenos if desired, and cilantro. Serve warm with tortilla chips.
• To make ahead: refrigerate cooled queso in an airtight container for up to one day. Reheat over low heat on the stovetop, stirring until smooth, or in the microwave in 30-second intervals, stirring between intervals, until fully warmed.