Preheat oven to 350℉.

Heat a large skillet over medium-high heat with 1 tablespoon corn oil. Add in the chorizo and cook, breaking down with a spoon, for about 10 minutes or until browned. Transfer to a plate or bowl and set aside. Add remaining 1 tablespoon of oil and stir in the onion, garlic and mushrooms. Sauté for about 5 minutes until softened and just beginning to brown. Season with salt, pepper and crushed chili flakes (if using). Stir the chorizo back in and cook for another minute or two. Remove from heat.

Combine both shredded cheeses in a medium bowl. In a shallow skillet or baking dish pour half of the cheese into an even layer. Top with half of the chorizo and mushroom mixture and sprinkle with half of the jalapeños. Then top with the remaining cheese, creating another layer. And finish it off with the remaining chorizo mushroom mixture and jalapeños. Bake for about 25 to 30 minutes or until bubbly and the cheese has melted thoroughly. Serve immediately with chips, flour tortillas or tostones.

To make the tostones, place a large skillet over medium-high heat, filled just about halfway with vegetable oil. Allow to get hot. Peel the plantains with a pairing knife and then cut into 1 inch rounds. Fry the rounds on both sides until light golden brown, about 1 to 2 minutes per side. Remove from the oil and continue frying the rest. While the plantains are still warm, mash them with the bottom of a jar (pickle or relish jar will work just fine) until they're round and thin. Once all mashed, return to hot oil (in batches) and fry a minute or two on each side to get them golden brown and crispy. Transfer to a plate or platter and season with a bit of salt. Enjoy!