Roast the poblano in the oven at 400F for approx. 10-15 minutes
Saute the chorizo until cooked and set aside. I used 1/3 of a link for this batch.
Shred 1-2 cups of cheese
Dice 2-3 tablespoons of both onion and the roasted poblano, reserving the leftover poblano
Saute the onion in a dollop of oil for a couple minutes
Add the poblano to the skillet along with generous dashes of salt and pepper
Add the chorizo and cook until everything is at a uniform temp
Add the cheese and create a single even layer (using an ovenproof skillet or a baking dish)
Bake in the oven at 400F for 4-8 minutes
Meanwhile, add the leftover poblano and garlic to a blender along with a 1/4 sliver of the jalapeno
Add 2-3 tablespoons of stock (or water) and pulse blend. Salt to taste and set aside.
Remove dish from oven when cheese is just finishing melting
Serve immediately with your choice of chips or warmed up tortillas
Garnish with cilantro and tomatoes (optional)