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1
Heat an outdoor grill to medium (about 350 degrees F to 450 degrees F).
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2
Place a large cast iron skillet on the grill grate and heat until a drop of water sizzles and immediately disappears on the surface, about 5 minutes.
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3
Add the chorizo, cover the grill, and cook, breaking up the meat into smaller pieces with a wooden spoon and stirring occasionally, until its cooked through and starting to brown, about 5 to 8 minutes.
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4
Add the poblano and onion, stir to combine, and cover the grill.
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5
Cook, stirring occasionally, until softened, about 8 minutes.
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6
Meanwhile, place the eggs and salt in a medium bowl and whisk until the eggs are broken up and evenly combined; set aside.
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7
When the vegetables are ready, drizzle in the eggs and let sit undisturbed until they just start to set around the edges, about 30 seconds.
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8
Stir the mixture and spread it back into an even layer (the eggs will not be completely cooked at this point).
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9
Immediately sprinkle the cheeses in an even layer over the egg mixture, cover the grill, and cook until the cheeses are just melted and starting to bubble, about 5 to 6 minutes.
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10
Sprinkle with the scallions and serve immediately with hot sauce and chips or tortillas for dipping.
