12 oz shredded Mexican blend cheese (or Monterey + Sharp Cheddar - see notes)
4 oz cream cheese
1/3 cup sour cream
Recipe
Cook all peppers, the white parts of the onions and chorizo in a cast iron skillet, for 6-8 minutes.
Take off the heat, and let cool. Mix in shredded cheese, cream cheese & sour cream.
Cook under the broiler on high for ~5 minutes, then top with green parts of the onions as garnish.
Notes
Rare recipe where I’d recommend using block cheese if easy - it should mildly improve the texture due to lack of corn starch, and since this recipe is very cheese dominant.
If you’d like to prep this in advance, you may pause before the broiler step to cover the dish and either put aside for a few hours, or refrigerate for upto 24 hours.