Sauté chorizo until fully cooked in large stockpot, reserving small amount of drippings.
Add onions to skillet; sauté in reserved drippings until translucent.
Stir in Extra Melt Cheese Sauce, beer, cilantro and chipotle peppers. Heat to 165°F for 15 seconds.
If serving for take-out, place queso in heat-safe to-go container.