In medium saucepan cook the chorizo and onions until meat is browned.
In slow cooker on high heat add cheese, rotel tomatoes, garlic, jalapeño and chorizo. Stir the mixture and let it sit for 8 minutes.
Stir in the milk and sour cream and let it cook for 20 minutes or until cheese has melted.
Serve and garnish with cilantro.
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