Preheat your barbeque to 400 degrees F. Once hot, add the two poblano peppers to the grill and char on each side until blackened, about 10 minutes.
Once the peppers are charred, remove them from the grill, place in a bowl, and cover withplastic wrap. Let the peppers rest for 10 minutes to make the skins easier to peel.
While the peppers are resting, place a cast-iron pan on the grill, and close the lid of the barbeque to let the pan heat up. After 5 minutes, add the chorizo sausage to the cast-iron pan, close the lid, and fry for 10 minutes, stirring occasionally.
While the sausage is frying, peel the skin from the poblano peppers. Once the blackened skin and seeds are removed from the peppers, chop into 1-centimeter pieces.
Add the poblano pepper pieces, cream cheese and jalapeno to the pan with the chorizo and stir until the cream cheese is melted.
Next, add 1 cup of cheddar cheese, 1 cup of Monterey jack cheese, and 1 cup of mozzarella cheese to the pan and stir to combine. Top the pan with the remaining ½ cup of cheddar cheese and ½ cup Monterey jack cheese.
Turn the barbeque off, close the lid and let the cheese melt for 10 minutes.
After 10 minutes, the cheese should be fully melted. Remove the cast-iron pan from the grill and serve immediately with nacho chips while the cheese is still bubbling.