½poundpork chorizoremoved from the casing, if needed
½yellow onionfinely diced
Tortilla chipsfor serving
Heat a cast-iron skillet over medium-high heat. Cook the chorizo being sure to break it up as the meat cooks. It's done when the meat is cooked through and crispy, after about 10 minutes. Transfer the chorizo to a bowl, leaving the rendered fat in the skillet.
Add the onions and garlic to the same skillet. (I had to add a tablespoon or two of vegetable oil if need to have enough fat in the skillet.) Cook until the onions have softened and are fragrant, about 5 minutes. Be sure to stir often so the garlic doesn't burn.
Preheat your oven to broil on HIGH.
Pour the beer into the skillet and stir to combine. Reduce the heat to medium and cook for another 5 to 10 minutes, or until the beer has evaporated.
Add the cheeses and chorizo to the skillet and stir everything together.
Place the skillet under the broiler for 2-3 minutes until the cheese is melted. It will be bubbling and slightly browned on top when it's done.
Carefully remove your skillet from the oven and serve immediately with chips.
I use an 8-inch to 12-inch size cast-iron skillet for this recipe.