• 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 2 medium jalapenos. Mince 1 tablespoon garlic. Dice 1 cup sweet onion. Chop 3 tablespoons fresh cilantro.
I always like to warn people to be sure to use plastic gloves when working with hot peppers. Some people may not be as susceptible to this as others, but I'd rather you not take the chance unless you know.
• At this time you may also slice 20 oz processed cheese into small cubes. Shred 8 oz pepper jack cheese with a handheld grater.

Brown the Chorizo and Sauté the Vegetables

• In a large skillet over medium heat, cook 8 oz pork chorizo, crumbling it with a fork. Cook through about 10-12 minutes.
• While the chorizo is cooking, place prepared jalapenos, garlic, and sweet onion in a blender. Pulse to blend until it makes a thick paste.
• Add paste to the cooked chorizo and sauté until tender, about 3-4 minutes.

Make the Cheese Dip

• Next, place 14.5 oz petite diced tomatoes and 4 oz chopped 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 12 oz 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.
All microwaves are a bit 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 10-12 people.