Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a knife and cutting board, roughly dice two jalapenos. Mince the garlic. Dice the sweet onion. Chop the cilantro.
At this time you may also slice the processed cheese into small cubes. Shred the pepper jack cheese with a box grater.
Brown the Chorizo and Saute the Vegetables
In a large skillet over medium heat, cook the pork chorizo, crumbling it with a fork. Cook through about 10-12 minutes.
While the chorizo is cooking, place prepared jalapenos, garlic, and onion in a blender. Pulse to blend until it makes a thick paste.
Add paste to the cooked chorizo and saute until tender, about 3-4 minutes.
Make the Cheese Dip
Next, place the petite diced tomatoes and green chiles into the blender. Give it a couple of pulses to blend.
Place the cubed processed cheese and shredded pepper jack cheese into the large microwavable bowl. Add in the half and half cream and the tomato mixture.
Microwave for 3 minutes. Stir to combine.
Spoon in the chorizo mixture and stir once more to combine all of the ingredients. Microwave for another 2-3 minutes until the cheese is fully melted.Everyone's microwaves seem to cook a little different, so be sure to keep an eye on the cheese dip so that it doesn't bubble over out of the bowl.
Remove from microwave and stir in the chopped cilantro. If desired, you may garnish with freshly made Pico de Gallo.
Serve with your favorite corn tortilla chips. This makes enough to serve 8-10 people.