Preheat a large skillet over medium heat. Once hot, crumble the sausage into the skillet, and sear until cooked through and browned, about 5 minutes.
Using a slotted spoon, remove the chorizo from the skillet, and set aside on a plate.
Pour evaporated milk into the skillet, whisking to remove any browned bits left on the bottom of the pan, and bring to a low simmer.
Once hot, remove the skillet from the heat, and, while working in 1 cup batches, sprinkle shredded cheese into the hot milk, whisking until the cheese has melted and combined with the milk before adding another cup. The cheese sauce should be thick and gooey-melted.
Sprinkle the queso with the cooked sausage and pico and serve hot with tortilla chips on the side for dipping and scooping. Garnish with any of your favorite Tex-Mex toppings, we recommend cilantro and lime wedges.