In a large ovenproof skillet, cook the chorizo over medium high heat until browned, about 5 minutes. Add the onion and peppers and cook until the vegetables are soft and the chorizo is cooked through, about 7 minutes. Add the cheeses, stir to combine, and put in the oven for 4-6 minutes or until the cheese is melted and bubbly but is not browning and hardening. It should just be very “melty.”
Combine the salsa with the tomatoes, place on top and garnish with cilantro. Serve immediately with chips.