Mix all the sour cream ingredients together and set aside in the refrigerator.
Dice the onionsand tomatoes, chop the cilantroand mix together all the other ingredients for the salsa and set aside.
To make the queso, melt butter in a sauce pan and add flour, stir until the flour has been incorporated then add the milk and garlic.
Whisk until it begins to slightly thicken, then add the salt, paprika and red pepper flakes
Remove from the heat and stir in the cheese and half the salsa, making sure not to add any liquid from the salsa. Set aside.
Place a dry skillet over high heat to heat up.
Remove the chorizo from the packaging, peel and discard the casing and using fingers or a fork, break the sausage into small bits resemblingmince.
Place the chorizo in the hot pan and sautéfor five minutes,continually stirring.
Add the onions and paprika and keep sauteing until the onions become fragrant and translucent and the chorizo has started brownslightly, remove from the heat.
To assemble the nachos,start with a layer of chips, followed by warm melty cheese and the sautéedchorizo. Continue layeringchorizo and cheese sauce until you have reached the top layer of chips.
Finish with avocado, the sour cream in the centre, sprinkling of fresh cilantro, and any remaining cheese sauce and chorizo.
If making one giant plate of nachos,serve immediately, donot assemble ahead of time.Assemble right as its time to eat so the chips remain crispy.
Additionally, you may keep all the elements separate and create a nacho bar, where each person assembles their own serving of nachos.