In a skillet over medium high heat add in the chorizo that you’ve taken out of the casings. Cook until completely cooked through, breaking up the large chunks
Once cooked use a slotted spoon to get the chorizo out to put on a plate and set aside
Turn the heat down to medium and add the chopped shallot, jalapeno, and garlic. Saute for a minute or two
To the pan add the chopped chipotle and adobo juice
Sprinkle everything with the flour and cook for a minute to cook out the raw flour flavor
Slowly whisk in the cream, scraping up all the bits on the bottom. Simmer until it starts to thicken up, about a minute or two
Turn the heat to low and add in the pepper jack, cheddar, and cream cheese. Stir until all of the cheese is melted
To the cheese add in most of the tomatoes, all but 1 tablespoon of the chorizo, green chili, cilantro, chili powder, cumin, and smoked paprika. Still until combined and add into a serving dish
To the top of the queso add the chopped tomato, chorizo, and cilantro
Serve hot with veggies or tortilla chips! That’s it. The most delicious queso dip ever- I promise.