Preheat a large skillet over medium heat for about 5 minutes.
While the skillet is heating, dice 2 jalapeño peppers and set aside.
Place the chorizo and the diced jalapeños in the skillet.
Cook the chorizo and jalapeños until the chorizo is crispy and browned, about 10 minutes.
Using a slotted spoon, remove the cooked chorizo and jalapeños from the skillet and place them in a separate bowl.
Spread the grated cheese evenly in the skillet, making sure to cover the entire surface.
Using the slotted spoon, place the crispy chorizo and jalapeños on top of the cheese in an even layer.
Let the cheese melt until it is fully melted, about 5 minutes. The melted cheese should be bubbly and gooey.
To make the pico de gallo, dice 1 large tomato and set aside.
Dice 1/4 sweet onion and set aside.
Chop 1 tbsp of cilantro and set aside.
In a separate bowl, mix together the diced tomato, jalapeño peppers, diced onion, cilantro, and the juice of 2 limes.
Top the melted cheese and chorizo with the pico de gallo.
Serve the queso fundido with chips and enjoy!
