Fry the chorizo in a pan. Add the onion and serrano peppers, then add the diced tomato last. Set aside.

Heat the evaporated milk and cheeses in a saucepan, stirring constantly until the cheese melts and the mixture is smooth.

On a serving tray, layer the tortilla chips, beans, cheese sauce, chorizo mixture, and finally top with sliced jalapeños to taste.

If you like, add some of the jalapeño pickling liquid to the cheese sauce for extra flavor.