Preheat oven to 180 C / Gas 4. Line 2 baking trays and a Swiss roll tin with baking parchment.
Heat a large pan over medium-high heat. Cook and stir chorizo in the hot pan until browned, about 5 to 7 minutes. Transfer to a bowl; place in the fridge.
Stack 5 tortillas on top of each other. Slice off rounded edges to create large triangles. Repeat with remaining tortillas.
Place 3 to 5 tortilla triangles in a large bowl. Drizzle some olive oil on top; rub over the triangles with your fingers. Transfer to the prepared baking trays. Repeat with remaining triangles and olive oil, arranging 6 triangles per baking tray.
Bake in the preheated oven until toasted, 7 to 8 minutes. Remove from oven; flip with tongs. Continue baking until second side is golden brown, 7 to 8 minutes more. Transfer to a wire rack to cool. Repeat with remaining triangles.
Layer baked triangles, chorizo, grated cheese and jalapeno slices in the prepared Swiss roll pan.
Bake in the preheated oven until cheese has melted, 20 to 25 minutes. Top with guacamole, soured cream, cotija cheese, coriander and spring onions.