In a skillet brown the Chorizo, breaking it up with a spatula until it's cooked and crumbled. Remove to a paper towel lined plate to drain.
Add a tsp of olive oil to the skillet and toss in the onions. Stir and cook for 5-6 minutes or until translucent. Add the garlic and cook until fragrant (30 seconds).
Sprinkle in the flour over the onions and garlic, stir and cook until flour starts to brown (about 1 minute).
Pour in cooking wine and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes.
Gradually add the milk, whisking, and bring to a gentle boil until thickened (about 1 minute). Add the cheeses and reduce the heat to low.
Cook, stirring frequently, until the cheese fully melts, (about 3 minutes). Stir in the reserved chorizo. Transfer to a serving dish, or into a mini crock pot, or fondue pot. Serve with chips or soft flour tortillas. Enjoy!