Heat a skillet over medium heat and add the chorizo, breaking it up with a spatula or spoon. Cook for 5–7 minutes until it's browned and the fat renders out. That salty, fragrant fat is the flavor base for the rest of the dish.

Add the diced onion, jalapeño, and tomato to the pan. Cook, stirring occasionally, for about 5–7 minutes until everything is soft and fragrant, and the onions are translucent and sweet.

Toss in the chopped garlic and stir for about 30–60 seconds—just long enough to release its aroma without burning.

If using tequila or beer, pour it into the pan to deglaze. Use your spoon to loosen any flavorful bits stuck to the bottom. Cook until most of the liquid evaporates, about 2 minutes. This extra step elevates the flavor, but feel free to skip it for a straight-ahead version.

Turn the heat to low. Sprinkle the shredded Monterey Jack evenly over the chorizo mixture. Stir gently until the cheese is melted into gooey perfection—2–3 minutes. If you want it extra creamy, stir slower to keep it silken smooth.

Sprinkle chopped cilantro over the top and serve immediately with warmed tortillas, crispy chips, or toasted bread. Dig in while it’s hot and bubbling.