This is more or less a cheese dip with some amped-up bacon extras. The cheese really acts as a binder for the bacon chorizo sausage, and yes, more pork product (chicharrónes, or fried pork skins) are added to scoop it all up. If you don’t have chicharrónes on hand, plain old tortilla or pita chips will work, too.
In a large cast-iron pan, heat the oil over medium heat, add the bacon, and cook, stirring a few times, until golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels, let cool slightly, then coarsely chop. Add the chorizo to the pan and cook until golden brown and cooked through, about 10 minutes. Using a slotted spoon, transfer the chorizo to another plate lined with paper towels. Pour off all but 4 tablespoons of the fat from the pan and save for another use.
Add the onion to the pan and cook until soft, about 4 minutes. Add the flour and cook, stirring constantly, to form a roux, about 2 minutes. Whisk in the milk and continue whisking until the mixture is smooth, starts to thicken, and the flour taste has cooked out, about 10 minutes.
Whisk in the American, cheddar, and gouda and continue whisking until smooth. Season with the paprika and cayenne and cook for 30 seconds longer. Stir in the chorizo. Remove from the heat and top with the cooked bacon, the jalapeños, and cilantro. Serve in the cast-iron pan with pork rinds on the side.
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