In a large skillet, heat the vegetable oil and brown the chorizo over medium heat until cooked through, about 8 minutes. Using a slotted spoon, scoop out the chorizo, and move to a paper-towel-lined plate. Set aside.
In between two pieces of bread, layer the cheese, chorizo, olives, jalapenos and then another layer of cheese. Add some butter to the griddle over medium-low heat, and place the sandwich on the griddle. Add more butter to the top of the bread and cover with a metal bowl until golden on the outside and gooey in the middle, 5 minutes per side. Open the sandwich and place a few tortilla chips inside, then close again.
Cut into quarters, serve with a side of Honey Chipotle Crema, and be prepared to never eat conventional nachos again.
Mix the sour cream, cilantro, honey, chipotle pepper, lime juice and some salt and pepper together, and set aside.
Recipe courtesy of Jeff Mauro