Remove the skin from the chorizo sausage. Dice it small.

Heat the oil in a saucepan over medium, add the chopped chorizo, fry for 2 minutes and set aside.

Melt the butter in a saucepan over medium heat, add the flour, cook for 2-3 minutes, mixing constantly with a small metal whisk. Add the milk and continue mixing with the whisk. Season with salt and a pinch of ground black pepper.

Once the milk starts to thickens and it is just about to boil, turn the heat off and add the grated Comté.

Mix well until the cheese is melted. Add the pickled jalapeños and vinegar.

Pour the mixture into a small skillet to serve.

Serve with tortilla chips on the side and extra pickled jalapeños.