-
In a large saucepan oven over medium high heat cook chorizo until fully cooked. (if using)
-
With a slotted spoon remove cooked chorizo and place on paper lined plate to drain.
-
Wipe saucepan clean with a paper towel, return pan to medium high heat and add butter.
-
Add onions and poblano and cook until translucent, about 5 minutes.
-
Add flour to vegetables and stir to combine. Cook an additional 45 seconds.
-
Add the milk and continue to cook on medium, whisking until sauce is thick, about five minutes.
-
Reduce heat and slowly begin adding cheese to sauce, stir to combine until the cheese melts and add repeat until all cheese is added.
-
Stir in tomatoes and cooked chorizo.
-
Season with salt and pepper. Garnish with cilantro.
-
If queso thickens add milk as needed until desired consistency.
-
Serve warm with tortilla chips.