In a medium sauce pan, add one tablespoon canola oil to the pan (medium-high heat). Then add quartered pieces of chorizo. Cook for 2 minutes then add 2-½ cups cherry tomatoes, jalapeno, garlic, and salt. Cook on medium for 5-10 minutes. Add lime juice and stir in cilantro right before serving.
Once the cherry tomato-chorizo mixture is almost finished cooking begin to cook the eggs. I made my omelette's in 2 batches using 2 small frying pans.
In a small frying pan add one-tablespoon of unsalted butter (medium-high heat). While butter is melting beat 4 eggs with 2 tablespoons of half & half (*if you don't have half & half use milk--that's just what I had on hand). Add ¼ teaspoon of salt and black pepper. Beat well until bubbles start to appear in egg mixture (about 15 seconds).
Divide the egg mixture in half among the two frying pans. Cook on medium heat for 2-3 minutes until eggs have set. Carefully flip the egg over, cooking 30 seconds more. Place ¼ cup of tomato/chorizo mixture on one side of the omelette as well as 2 tablespoons of queso fresco cheese. Flip the egg to form an omelette, and carefully transfer to plate. Repeat this step until all of your omelette's are done cooking. Top with additional crumbled queso fresco, minced cilantro, and green onion.