Preheat oven to 350 degrees. In a pan, cook the chorizo, crumbling with a wooden spoon for easier bites. Scoop out the chorizo and set aside.
Slice the Cuban bread, lay out on a sheet tray and drizzle with olive oil. Bake in the oven for 5 to 7 minutes until crisp and golden brown.
In a mixing bowl, add the cream cheese and guava jam. Mix until well combined and airy.
In a serving bowl, add a layer of the guava cream whip, followed by chorizo and plantain chips. Repeat. Use the toasted Cuban bread as your “chip”, and enjoy this salty, sweet and crunchy combination.
