Prepare and fire up your grill to a temp of around 400° with some pecan wood chunks.
Cut thick slices of about 1/2 of an onion. Spray each slice as well as the jalapeno and poblano peppers with non-stick cooking spray.
Place the vegetables directly on the grill grate for about 3-4 minutes on each side, until the skin is looking black and charred as though it will easily peel off.
Place the jalapeno and poblano peppers into a paper bag and seal it up to allow the skins to steam for a few minutes.
Remove the peppers from the bag and peel off as much of the charred skin as you can. Also remove the seeds as much as possible (or preferred) as the seeds will amplify the spiciness of this recipe greatly.
Chop up the cooked peppers and onions into a fine dice.
Heat a cast iron skillet on your stovetop to a medium high heat. Add a couple teaspoons of oil and brown the chorizo in the pan, breaking it up into small pieces as it cooks.
Once the chorizo is fully cooked, add the chopped veggies to the cast iron pan as well.
Add both types of cheese to the pan and then lightly "disturb" or mix the ingredients within the pan. (It doesn't need to be a full mix).
Place the cast iron skillet on your grill over indirect heat for about 15-20 minutes.
Remove from the grill and allow to cool for a few minutes before attempting to eat. It will be hot!
We recommend serving this Queso Fundido with Chorizo with lightly grilled flour tortillas or tortilla chips.