To make the chimichurri: combine cilantro, parsley, garlic, vinegar, habanero and salt in a food processor. Process just until minced fine. Add extra virgin olive oil and pulse until emulsified. Cover and let set at room temperature until ready to use.

Preheat oven to 425 degrees.

Cook chorizo in a cast iron skillet over medium heat until browned and cooked through. Strain and set aside.

In the same skillet layer chips, refried beans, cheddar cheese, chorizo and onion. Cook in preheated oven for 5 - 7 minutes or until cheese has melted.

Remove nachos from oven and top with diced tomato, cotija cheese, sour cream, guacamole, habanero chimichurri and a squeeze of fresh lime. Serve immediately.