Preheat oven to 400 degrees.

Spread your potato slices onto a baking sheet lined with parchment paper.

Drizzle with olive oil and season them with salt, pepper and cayenne.

Bake the potato slices for about 10 minutes, flip them and then place back into the oven for an additional 10 to 15 minutes until they are golden brown and slightly crispy.

While the potatoes are crisping in the oven, cook the chorizo sausage and onion in a pan over medium-high heat for about 10 minutes until the sausage is browned and the onions are tender.

Add the garlic and continue to cook for another minute

Remove the pan from the heat and set aside.

Melt butter in a pan over medium heat for three minutes until it is bubbling and turns a light golden brown.

Add the flour and continue to cook for another 2 to 3 minutes.

Add the beer, mustard and Worcestershire sauce. Stir continuously until it thickens. This should take just a few minutes.

Toss the cheese into the sauce and stir until melted.

Keep the pan on low heat to ensure the cheese sauce remains warm while you prep the toppings.

Once your potatoes are out of the oven, your chorizo is browned and ready and your cheese sauce is warming, it is time to assemble the nacho toppings.

Mash the avocado with a dash of salt and sprinkle on a good squeeze of lime juice.

Dice the green onions, tomatoes and jalapeno.

Assemble the nachos by placing the potato slices on the serving dish, top with the chorizo, tomatoes, green onion, jalapeno, avocado, the cheese sauce and cilantro.

Serve.