Heat skillet over medium heat. Add chorizo and break into chunks with a wooden spoon. Stir until cooked through and lightly browned, about 8 minutes. Remove the chorizo to a plate.
Add onions and bell peppers to the pan juices and cook until tender, about 5 minutes.
Return chorizo to skillet with onions and bell peppers and stir to combine and remove from heat. Add chorizo and vegetables to a oven-safe baking dish.
Sprinkle with cheese. Bake until cheese is bubbling, about 15 minutes.
Garnish with green onions and cilantro. Serve hot with tortilla chips.
Potato taquitos are my “Mexican” re-stuffed baked potatoes. They are crispy on the outside and creamy on the inside. I love to top them with sour cream, guacamole, and salsa. Just like I would with any baked potato!