Preheat oven to 375.
Sauté onion and garlic in the olive oil, butter, and brown sugar for 10 minutes on medium heat, stirring frequently in a medium to large cast iron skillet.
In a separate pan, sauté 8 oz of chorizo until cooked through, about 7-10 minutes. Drain.
Add 3 Tb of chipotle sauce to the Cacique Chorizo and stir until combined.
Combine Cacique Chorizo and chipotle mixture with the onions and garlic in the cast iron skillet. Add in grated Cacique Manchego, chopped spinach, and 1/2 cup Cacique Crema. Stir well and keep on heat until cheese starts to melt.
Put in oven for 15 minutes or until cheese is totally melted and bubbly.
Drizzle with Cacique Crema and crumble Cacique Ranchero Queso Fresco on top. Serve immediately.