In a food processor, combine fresh cilantro, olive oil, pine nuts, garlic cloves, and a pinch of salt. Blend until smooth. Adjust seasoning to taste and set aside.

Cook the Chorizo

In a skillet over medium heat, cook the chorizo sausage until browned and fully cooked, breaking it up with a spatula as it cooks. Drain excess fat if necessary and set aside.

Make the Fresh Tomato Salsa

Dice the fresh tomatoes and mix them in a bowl. Add salt and pepper to taste. Optionally, you can add diced onions or lime juice for extra flavor.

Roast the Banana Peppers

Preheat the oven to 400°F (200°C). Cut the banana peppers in half and remove the seeds. Place them on a baking sheet and roast for about 15 minutes or until slightly charred.

Assemble the Dish

In a large serving dish, layer the cooked chorizo, roasted banana peppers, fresh tomato salsa, and top with equal amounts of cheddar and jack cheese. Drizzle the cilantro pesto over the top.

Melt the Cheese

If desired, place the assembled dish under the broiler for 2-3 minutes until the cheese is melted and bubbly.