Place chorizo in a skillet over medium-high heat and cook according to package instructions.
Place 2-3 paper towels on a plate and pour chorizo over the paper towels to drain excess fat.
Use the same skillet to sautée the diced jalapeño just until tender. Set aside.
MAKE QUESO DIP:
In a medium-sized pot, melt 1 tablespoon of butter over medium heat.
Slowly sprinkle flour over butter, whisking the entire time. Continue whisking until the mixture is frothy and fully incorporated (about 3 minutes).
Pour in ½ cup of the milk very slowly, while whisking swiftly the entire time until mixture is mostly smooth. Pour in the remainder of the milk.
Bring the sauce to a light simmer, continuing to whisk periodically. Reduce heat to medium-low.
Once thickened, remove the pot from heat and add cumin, salt, pepper, paprika, onion powder. Stir until the spices are evenly distributed.
Add shredded cheese and return the skillet to low heat. Stir until the cheese is fully melted.
ADD TOPPING AND FINISH:
Add half of the can of fire-roasted tomato to the cheese sauce. Then add the sautéed jalapeño and ¼ cup of green onion to the sauce. Stir and continue to heat on low for 5 minutes.
Transfer sauce to serving dish. Top with chorizo, diced tomato, red onion, and remaining green onion (¼ cup).
Garnish with sliced jalapeño and chopped cilantro.
Finish by drizzling crema over the dish.
I highly recommend wearing gloves when deseeding, dicing, and slicing the jalapeños.
To prevent clumps, make sure that the flour and butter combination is a smooth, slightly frothy consistency before adding milk.
The milk should be cold and poured in a little at a time, whisking out clumps before pouring the remaining milk.
Pre-packaged, shredded cheese works perfectly fine here.
This can be prepped ahead of time. Make cheese sauce and store it by placing plastic wrap against the surface of the sauce. Seal in an airtight container. Prep the toppings and garnishes no more than 1 day in advance for optimal freshness. Reheat the cheese sauce in an oven at 375°F for 10-15 minutes, stirring every 5 minutes.