In a large non-stick skillet over medium-high heat, cook the chorizo for about 10 minutes, stirring occasionally. Transfer to a plate topped with a paper towel to drain and discard the rendered fat.

Cook the beer and jalapeño in a saucepan over medium high heat for 5 minutes. Turn the heat to low and add the evaporated milk. Add in a large handful of the cheese and whisk in until melted. Repeat adding the cheese by the handful and then whisking it in until all of the cheese is melted. Reserve ⅓ cup of the chorizo and add the rest to the cheese with the green chiles. Cook on low for 10 minutes or until the cheese becomes loose and smooth. If the cheese is too thick, stir in more evaporated milk to loosen it. Garnish with more jalapeños and serve warm with tortilla chips or over french fries.