Used to frequent this restaurant in Columbus called Mi Mexico. I'm not sure if this was ever specifically on the menu, but after going a few times I would just say I wanted Pollo Con Chorizo. I liked it so much my wife figured out how to make it, and it's pretty simple.

What is needed to make it:

1 pound boneless, skinless chicken breasts
2 rolls/tubes of pork chorizo
1 packet of Ortega Taco Seasoning
Shredded colby jack cheese (you could use mozzarella in a pinch, or if you just prefer).

Run your chicken breasts under the tap, just to moisten them for the seasoning.

Place your breasts on the plate (take your mind outta the gutter for a minute), sprinkle a light coating of the Ortega Taco seasoning on the breasts. Then flip them over and do the same to the other side. You don't have to use the whole packet.

Next, put the chicken on the grill. You can use your outdoor grill. We use the indoor Foreman Grill; in the electric grill it was 10 minutes per side. This may vary if you are using a propane grill. Just cut a small slit in the chicken; if the juice comes out pink, cook a little longer.

Cook the pork chorizo on the stovetop.

Place the grilled chicken evenly in a glass microwave dish and spoon a layer of the chorizo on top. Sprinkle shredded cheese over the chorizo, depending on how much cheese you like.

Place the glass lid on top of the microwave dish and nuke it on high for 3 minutes. This melts the cheese while ensuring the temperature is evenly distributed.

Voila, ready to eat! Finished meal will look similar to the pic below.