Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside. Place the chorizo in a skillet and set over medium heat. Sauté and brown for several minutes, breaking the chorizo apart with a wooden spoon. Then drain on a paper towel lined plate.
Mix the cooked chorizo and Old El Paso Chopped Green Chiles in a small bowl. Then lay out the crescent rolls and separate them. Spoon 1 tablespoon of chorizo mixture on the wide end of each crescent roll. Cover with about a tablespoon of shredded cheese.
Roll and tuck the filling into the center of the crescent rolls and place them on the prepared baking sheets, several inches apart. Then whisk the egg with 1 tablespoon of water, and brush the eggwash over the top of each crescent roll.
Bake for 10-12 minutes, until puffy and golden. Serve warm.