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.
Honey Chipotle Crema:
Mix the sour cream, cilantro, honey, chipotle pepper, lime juice and some salt and pepper together, and set aside.