Tortilla Chips

1. Cut the tortillas into quarters.
2. Pour enough oil into a large skillet to come up about a ¼ of an inch. Heat the oil over medium heat.
3. Once hot, work in batches to fry the tortillas until golden and crisp, a few minutes per side. Do not overcrowd the pan. Lower the heat to medium-low as needed so the tortillas don’t burn.
4. Transfer the tortillas to a sheet pan lined with paper towels. Immediately season with salt while the chips are hot. Set aside.

Chorizo Queso

1. Heat a 5qt Dutch oven (or heavy-bottomed pot) over medium heat. Add enough olive oil to coat the bottom. When the oil is hot, add the chorizo. Use a wooden spoon to break up the chorizo into bite-sized pieces. Let the chorizo brown and cook through, about 5 minutes. Use a slotted spoon to transfer the chorizo to a plate, leaving the oil in the pot.
2. Add the red onion to the oil. Season with a pinch of salt and sauté until caramelized, about 5 more minutes. Stir in the jalapeños and garlic. Cook for another couple of minutes.
3. Add the butter and let melt. Stir in the flour until smooth. Add the milk and bring to a simmer. Reduce the heat to low and simmer for 2 minutes or so until thickened.
4. Turn off the heat and stir in the cheese until smooth. Stir in the chorizo and let heat through. Season with salt to taste.
5. Pour the queso into a serving dish and top with the cilantro, radish, and jalapeños. Serve with the homemade tortilla chips alongside.