Line a plate with paper towels. Heat a large pan over medium high heat. Add the chorizo and sauté, breaking it up with a spoon or spatula as it cooks so that it becomes brown and crumbly, about 5 minutes. Remove from the heat and transfer the chorizo to the paper towel-lined plate. If the sausage is still in big clumps, when it has cooled use your fingers to crumble it further.
In a medium saucepan heat the beer just until barely simmering. Add the cheeses a handful at a time, stirring frequently, and adding the next handful as soon as the last batch is melted. Stir in the chorizo, jalapeno, scallions and salt and pepper. Transfer the queso mixture to a 1-quart shallow baking dish.
Bake for 8 to 10 minutes until bubbling. Serve immediately, with tortilla chips.
This post has been sponsored by Roth cheese. All the opinions expressed are my very own.