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Preheat a large skillet set over medium high heat. Add chorizo and cook, breaking up large chunks into smaller bits, until browned and slightly crispy, about 10 to 15 minutes. If your chorizo is particularly lean, you may want to add a tablespoon of vegetable oil to help it crisp up. Transfer chorizo with a slotted spoon to a paper-towel lined plate; set aside.
Wipe out skillet and return to low heat. Add evaporated milk and milk to skillet and heat until it just starts to steam, then add grated cheese, a handful at a time, whisking until melted and smooth. Be sure to do this gently over low heat, don’t rush it, or the sauce might separate on you.
When cheese is completely melted and smooth, stir in green chiles and jalapenos, along with most of the chorizo (reserve a spoonful or two for topping, if desired).
Pour queso into warm serving dish. Top with reserved chorizo, a few slices of pickled jalapeno, and fresh cilantro, as desired. Serve warm.
Queso can also be made a day ahead of time and refrigerated in an airtight container. Reheat over low heat on the stovetop or in the microwave in 30 second intervals, stirring until smooth and creamy.