Add the chorizo to a skillet over medium heat. Cook for 10-12 minutes, breaking into smaller pieces with a wooden spoon until crisp and brown. Remove the chorizo from the heat, drain the fat, and reserve.
Add the onions and cook for 5 minutes. Add the garlic, tomatoes, and poblano pepper strips. Salt and cook for 2 minutes. Stir to incorporate. Remove the Poblano mixture and combine in a bowl with the reserved chorizo.
Remove the skillet from the heat and add the cream. Begin blending in the cheeses. Stir for about 5 minutes until melted. Return the skillet to the burner, add half the chorizo-poblano mixture, stir, and cook for another 5 - 7 minutes until entirely melted and creamy.
Top with the remaining chorizo-poblano mixture and broil in your oven for 3 minutes. You want a bubbly slightly browned mixture.
Serve as a filling for a tortilla with avocado strips and salsa or as a dip with low-carb tortilla chips.
You can create perfect tortilla chips for dipping by cutting a few of our Almond Flour Tortillas into triangle shapes and frying in oil to crisp like a chip. Make sure you salt the chips while hot, cool on a cooling rack, and serve cold. You can also heat our tortillas briefly on a hot griddle without any oil for a warm tortilla or tostada.