Preheat smoker to 225 degrees F. 

Bring a 10 inch cast iron skillet to medium-high heat. Add chorizo and move around pan until cooked through. Drain excess grease and reserve 1/4 cup of the chorizo for garnish later. Add garlic, onion, and jalapeno to the hot pan. Move around pan until garlic is fragrant and onion starts to soften, approx. 2 minutes. Again, drain any excess grease that has gathered. Add 1/2 the can of tomatoes to the remaining chorizo in the bottom of the pan along with the taco seasoning, stir to combine.

Layer 1/2 of the oaxaca cheese, 1/2 of the monterey jack cheese, and then 1/2 of the quesadilla cheese. Add approx. 1/4 of the can of tomatoes (reserve the final 1/4 can for garnish) and then layer the remaining cheese again. 

Place skillet directly on the grill grates and close the smoker. Let cook 60-90 minutes, but start checking on it occasionally after 60 minutes. 

Remove from smoker and place under the broiler for about a minute or until the top layer starts to brown, but watch carefully (I left the oven cracked open so I could see it the whole time). 

Garnish with remaining chorizo, tomatoes, and some sliced green onions. Serve with your choice of chips and an ice cold beer!