Heat a 10-inch nonstick skillet over medium heat. Add the chorizo and onion and sauté, breaking up with a wooden spoon, until the chorizo is completely cooked through.
Remove pan from heat and stir in shredded cheese until melted.
Place tortillas on a plate and cover with a wet paper towel. Microwave for 15-30 second or until tortillas are warm and pliable.
Spoon about 2-3 tablespoons of the chorizo mixture into a line at one end of a tortilla and tightly roll it up. Place on sheet pan. Repeat with remaining chorizo mixture and tortillas
Brush tortillas with Smoky Bacon Grapeseed Oil. Bake for 8-10 minutes or until golden and crisp.
Meanwhile, whisk together sour cream, milk, pickled jalapenos, cilantro, and Chipotle Lime Rub.
Serve flautas with Chipotle Lime sauce. Garnish with toppings such as shredded lettuce, red onion, and cilantro.
