Place pico de gallo, jalapeno, cilantro, and salt in a small bowl. Toss to combine and allow to sit while making the queso.
Toss shredded cheese with flour in a medium bowl; set aside.
Brown chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until browned, 5-6 minutes. Transfer cooked chorizo to a small bowl; return saucepan to heat.
Add beer; simmer, stirring occasionally and scraping up any browned bits. Add cheese mixture 1/4-cupful at a time, whisking constantly, making sure each addition is fully melted and blended before adding more.
Transfer to a serving container, then top with cooked chorizo and pico de gallo. Serve with tortilla chips, warmed tortillas, or vegetables.