Nothing brings us all together on game day quite like hot, melty cheese. Ingredients - 8 oz. fresh Mexican chorizo, casings removed - 1 (12-oz.) can evaporated milk - 1 lb. white American cheese, chopped or torn - 1 cup shredded pepper Jack cheese (about 4 oz.) - 3 (4-oz.) cans diced green chiles, drained - Sliced jalapeño chile, fresh cilantro leaves, pickled red onions, and crumbled queso fresco, for garnish - Tortilla chips and green hot sauce (such as El Yucateco), for serving Directions 1. Heat a 10-inch cast-iron skillet over medium. Add chorizo; cook, stirring to crumble, until browned, about 8 minutes. Drain on a paper towel-lined plate; wipe skillet clean. 2. Add evaporated milk to the skillet; heat over medium until the edges begin to bubble, about 5 minutes. Reduce heat to medium-low. Add American and pepper Jack cheeses; cook, stirring constantly, until melted, 6 to 8 minutes. 3. Stir in green chiles; cook until heated through, about 2 minutes. Remove skillet from heat. Top...