Cook chorizo in large sauté pan. Remove chorizo with slotted spoon, leaving drippings.
Add onions and jalapeños; sauté over high heat until onions begin to soften and brown. Reduce heat to low; add garlic. Cook, stirring constantly, until garlic is fragrant.
Return chorizo to pan. Add Extra Melt Monterey Jack Cheese Sauce and Feather Shredded Monterey Jack. Heat over medium-low heat, stirring occasionally, until shreds are melted. Stir in cayenne. Serve warm, garnished with desired toppings.
Garnish with as many toppings as desired—diced tomato and/or avocado, chopped fresh cilantro, sliced green onions, sliced pickled jalapeño and sliced radishes make a colorful, customizable presentation.