Set a medium saucepan over medium heat. Add the chorizo and break it up as it cooks, cooking until browned and crumbly, about 5 to 7 minutes.

Add the diced onion and jalapeño to the chorizo. Cook until softened, about 3 minutes, stirring frequently. Toss in the garlic and cook for 30 seconds until fragrant.

Stir in chili powder, cumin, and paprika. Season lightly with salt and pepper.

Lower the heat to medium low and stir in the evaporated milk and cream cheese until melted and smooth.

Add the white American cheese a handful at a time, stirring constantly until melted, then add the Monterey Jack the same way.

If the mixture seems too thick, splash in more milk; if too thin, add a little more cheese.

Fold in the drained tomatoes and green chiles. Taste and adjust salt, pepper, or heat.

Transfer to a warm bowl and serve immediately with tortilla chips or sliced veggies.

To keep the queso warm, use a small slow cooker on warm, stirring occasionally. Add a splash of warm milk to loosen if needed.

To reheat, warm in a saucepan over low heat with a small splash of milk, stirring until smooth.