In a medium saucepan, combine milk with Velveeta, cubed. Cook over medium until cheese is melted, 6 min. Toss Mexican cheese blend with cornstarch and stir into pot until melted, 1 min.Advertisement
Remove from heat and stir in 1 3/4 cups cooked chorizo crumbles, jalapenos and jalapeno brine. Keep warm in a small slow cooker and serve topped with 1/4 cup cooked chorizo crumbles. Beyond tortilla chips: Try Sanissimo Salmas corn crackers. Makes 4 cups.