Heat a large skillet over medium - high heat. Add chicken chorizo, breaking up with a spatula as it cooks. Cook the chorizo for approximately 10 minutes until chorizo is browned. Set chorizo on a paper towel lined plate to soak up excess oil.
Using a sheet pan with raised sides or a cast iron platter arrange blue corn tortilla chips evenly. Sprinke with bell peppers, tomatoes, black beans and chorizo evenly over chips. Top with grated pepperjack cheese.
Transfer to oven and cook for 20 minutes until cheese begins to bubble and turns golden brown. Garnish with fresh jalapeno slices, cilantro and drizzled sour cream or creme fraiche.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/fully-loaded-chicken-chorizo-blue-corn-nachos/