In a medium saucepan, heat the oil over medium heat. Add the red onion, diced chorizo and jalapeno and cook, breaking up the chorizo into smaller pieces if you like, until it is cooked through, about 5 minutes. Pour off all but one tablespoon of fat from the pan. Add the flour and stirring constantly, cook for 1-2 minutes. Gradually whisk in the milk and combine well. Cook over medium heat until the sauce is thick, about 4 minutes. Add the cream cheese to the pot in tablespoon-size pieces and stir to combine as the cream cheese melts. Reduce the heat to low and add the cheese 1/2 cup at a time, stirring until each addition is melted before adding more. Stir in the cilantro and tomato.
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