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In a small bowl, add the tomato, chile, cilantro, and oregano and mix. Season with salt and let stand for 30 minutes.
In a medium bowl, add the cheddar and Monterey Jack cheese, and toss with flour.
In a medium saucepan over medium heat, cook the chorizo breaking it up with a wooden spoon until it begins to render, 1 minute.
Add the onion and garlic and continue cooking until the chorizo is cooked through and onion is soft and translucent, about 5 minutes. Transfer the chorizo mixture to a small bowl and return the saucepan to the heat.
Add the beer and simmer, stirring occasionally. Scrape up any browned bits. Whisking constantly, add the cheese mixture a ¼ cup at a time, allowing it to become blended and smooth between additions. Stir in the chorizo mixture.
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
Transfer saucepan contents to a medium Dutch oven and place directly on the grill grates. Close the lid and cook for 15-20 minutes until the top is lightly browned and bubbling.
Remove the dip from the grill, top with the tomato and chile salsa, and serve with tortilla chips. Enjoy!