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Make the Chorizo Seasoning and Pork Filling: Combine the spices for the chorizo seasoning in a small bowl. In a large mixing bowl, combine the ground pork with the diced jalapeños, chopped cilantro, shredded cheddar cheese, chorizo seasoning, salt, and black pepper. Mix thoroughly.
Prepare and Square the Tortillas: Trim the rounded edges off each tortilla to create square shapes. Save the trimmed edges for chips.
Build the Layered Tortilla and Pork Stack: Place one squared tortilla flat, spread a quarter of the pork mixture, and layer with tortillas and pork until all are used. Press down to compact.
Slice the Stack into Strips and Skewer: Cut the stack into strips and skewer them, creating kebabs.
Make the Jalapeño Lime Crema: Blend sour cream, chopped jalapeño, lime juice, lime zest, cilantro, and garlic until smooth. Adjust seasoning.
Preheat and Prepare the Grill: Preheat the grill to 300°F and prepare the grates.
Grill the Tortilla Kebabs to Perfection: Grill the kebabs, flipping every 5-7 minutes until cooked through.
Rest and Serve with Crema: Let the kebabs rest, then serve with the jalapeño lime crema.