The first step is to roast the chilies over an open flame. You can use whatever you have, a gas burner, a grill or even the broiler. You want the skin blistered/blackened evenly. Make sure that you only char the skin and not the underlying flesh. Once the skin is blackened, place the chilies into a zip top bag and seal. Let them rest for 5 minutes.

Remove the chilies from the zip top bag and rub off the skins. Remove the stems and seeds and dice into 1/2-3/4 inch pieces. Set aside.

While the chorizo is cooking dice tomatoes and red onion. Mince up the cilantro. Also preheat the oven to 425 degrees Fahrenheit.

You will also want to shred your cheese if you are using a block of cheese. I found that using Chihuahua or quesadilla cheese works the best. If you are unable to find either of these types, you can substitute Monterrey Jack or Mozzarella.

In a bowl combine the tomatoes, onions, cilantro, chorizo, chilies and cheese. Mix well.

Then spoon into a oven ready baking dish that has been greased. I used two smaller dishes instead of one big dish, but you can totally pour this all into a single dish.

Bake in a preheated 425 degree oven for 15 to 20 minutes, or until the cheese is bubbly.

Serve with warm flour tortillas.