Combine the garlic, salt and 2 tablespoons of the olive oil. Using a pastry brush pastry brush, brush each tortilla with the oil. Cut into triangles and then place in one layer on a tray.
Bake in the oven for 10-15 minutes until golden and crisp. Cool down completely so they become extra crunchy. These can be made the day before and kept in an airtight container once cooled.
For the chorizo topping add remaining oil to a pan over a low heat. Add the chorizo and slow bring up the heat. This will ensure the fat renders and the chorizo crumb becomes crispy.
Add the paprika in the few minutes of cooking.
Bring the beer to the boil in a saucepan. Combine the cheeses with cornflour. Now turn the heat down to a medium-low and simmer and add the cheeses. Whisk regularly so the cheese melts evenly and becomes gooey. To finish, add nutmeg.
To serve pour cheese into bowl and garnish with chorizo and some of the oil from the pan and a sprinkle of spring onion. Serve Tortilla chips on the side.
