Dice your shallot and add to a pan with veggie oil over medium heat
Remove the casing from the chorizo (if there is casing.) Chop the chorizo in bite size pieces or grind up using your fingers. Add to the pan with the shallot and cook, turning the pieces so they are crisp on all sides
After about 5-8 minutes, add in heavy cream and stir to incorporate
Once cream is bubbling a bit, add shredded cheddar, shredded mozzerella, and cream cheese. Stir constantly to combine, being careful the cheese doesn't burn. It should only take about 2-3 minutes to fully incorporate and melt
Add and stir in pickled jalapenos and salsa, if using
If the queso needs to be thinned a bit, add some more heavy cream until smooth. Serve with tortilla chips!