In a large skillet, heat olive oil over medium heat and cook onions, tomato and jalapeños — for a few minutes, until onions are soft. Add chorizo and cook according to package instructions.
When chorizo is done, set aside on paper towels to remove excess grease.
In a separate skillet, place tortillas over medium heat. Top with cheese, cilantro, and pigeon peas. When cheese has melted, add chorizo mixture and fold tortilla in half. Cook until lightly browned on both sides.
Serve with a side of guacamole and sour cream.