Step 2

In a shallow Dutch over or big cast iron skillet, brown the chorizo making sure to break it up as much as you can with a wooden spoon, then add the onion and continue to sauté for a few minutes, add the garlic and cook one more minute.

Step 3

Add the spices, cook in the oil with the chorizo for 30 seconds then add the diced tomatoes, cook for 2 minute.

Step 4

Add the Velveeta (I cut it into 5 pieces and spread them all over) then crumble the pepper jack in, drizzle in the milk and cover and cook on low for 10 minutes. After 10 minutes, remove the lid, cook while storing and combining everything together for a couple minutes and serve!