Remove chorizo from casing and cook in a skillet over medium heat for 7-8 minutes or until browned and cooked through.
Beat together the eggs, milk, salt, and pepper. Cook in a non stick skillet, stirring often until set. Heat a griddle over medium heat and cook the tortillas for 30-45 seconds per side. You want the tortillas to brown slightly and get crisp around the edges but still be soft enough to fold.
Divide the chorizo, eggs, and cheese among the tortillas, serve with salsa or pico de gallo if desired. Serves 4.