Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain, then roughly chop olives. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, pit, then cut avocado into 1/4-inch pieces. Cut jalapeño into 1/4-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo, Mexican Seasoning and onions. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Layer tortilla chips, chorizo mixture, jalapeños and cheese on a foil-lined baking sheet. Bake nachos in the middle of the oven until cheese melts and starts to brown, 6-7 min. (NOTE: For 4 ppl, use 2 foil-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)

While nachos bake, stir together sour cream, lime zest, 1/4 tsp sugar and 1 tbsp lime juice (dbl both for 4 ppl) in a small bowl.

Sprinkle avocado and olives over nachos. Divide nachos between plates. Dollop crema over top. Serve salsa on the side for dipping. Squeeze over a lime wedge, if desired.