Step 1

Brown the chorizo in a skillet over medium heat until it is slightly crispy on the edges. If your chorizo is very fatty, drain some of it off before the next step (leave a couple of tablespoons of fat in the skillet).

Step 2

Drain the diced tomatoes with green chiles, then add it to the skillet with the chorizo, and continue to stir and cook until most of the moisture from the canned tomatoes has evaporated away.

Step 3

Pour the evaporated milk into the skillet. Stir and cook until heated through.

Step 4

Turn the heat under the skillet down to low. Begin adding the cheese, one handful at a time, stirring until it is fully melted in before adding the next handful.

Step 5

Once all the cheese has melted into the dip, turn the heat off. Garnish with sliced green onion and serve!