1/2 quart water, divided
2 tablespoons butter
3 tablespoons all-purpose flour
2 eggs, beaten
1 (14 ounce) can diced chorizo, drained
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon dried onion
1 teaspoon salt
1 teaspoon white sugar
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
In a medium saucepan, bring water to a boil. Gradually cover, reduce heat to low, and simmer for 1 1/2 hours or until cooking time has reduced.
In a small bowl, beat butter or margarine with an electric mixer until smooth. Mix in flour, stirring constantly. Beat in eggs, one at a time. Gradually pour into saucepan. Whisk together the chili sauce, Worcestershire sauce, parsley, paprika, onion, salt, sugar, mayonnaise and Monterey Jack cheese. When mixture is thick and soupy, stir in.
Bring saucepan to a rolling boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes.