1. Make the pico de gallo. In a small bowl, combine and the diced tomato, onion, jalapeno pepper, cilantro and minced garlic. Season with salt and fresh lime juice, stirring to combine. Allow the pico to rest in the fridge for a couple of hours, if possible.
2. Make the chorizo. Combine all of the ingredients in a large bowl. Use your hands to mix thoroughly. Use immediately in the queso or keep in the fridge, covered, until you’re ready to use.
3. Make the queso fundido. Preheat the grill to 400 F and place a cast iron skillet on top (mine is 12″). Add the oil. Once the oil is hot and shimmering, add the Mexican chorizo, and fry on the grill until crispy and brown, about 5-7 minutes. Remove the meat to a paper-towel lined plate using a slotted spoon. Add to the cast iron skillet the diced pepper and mushrooms and saute for a few minutes. Drain the excess liquid from the pico, then add it to the skillet along with the chorizo and stir together. Add ALL of the cheese to the skillet, close the lid of the grill and let the cheeses melt together, 2-3 minutes. Serve immediately, with warmed flour tortillas and/or tortilla chips and hot sauce.

Leftover queso can be kept in a sealed container in the fridge for 2-3 days, and re-heated in the oven or in the microwave.