Fry chorizo in a pan for approx 8-10 minutes, until cooked through. Drain off excess fat. Let it cool down 3-5 minutes.
On a microwave-safe plate, add one layer of nacho chips, then a layer of Quesadilla Jalapeño cheese, then sprinkle a layer of chorizo over it. Repeat two more times. At the end, you should have three layers of each ingredient.
Microwave for approx 2 minutes or until cheese is melted and chorizo is bubbly. While nachos are in the microwave, peel and cut avocado into small chunks.
Remove plate from microwave and top with ranchero queso fresco, pico de gallo salsa, avocado and crema mexicana.
Serve immediately.