Heat oven to 350 degrees.
Using a long bread knife, carefully slice the entire loaf open to create a sheet of connected slider tops and sheet of connected slider bottoms. Brush both cut sides with melted garlic butter.
Place both sheets of rolls on a wire rack and bake in oven for 5 minutes until golden.
Brown chorizo in a non-stick saute pan over medium heat, breaking up the chorizo into small pieces with a wooden spoon.
Warm refried beans until pliable. Smear beans on bottom sheet of sliders edge to edge.
Sprinkle browned chorizo out on top of beans then drizzle over queso sauce liberally. Sprinkle with shredded cheese then place back into oven until cheese has melted – about 3 minutes.
Remove from oven then top with pico de gallo and crispy tortilla strips.
On the cut side of the sheet of slider tops smear with guacamole and drizzle with chipotle mayo.
Flip top sheet on top of bottom sheet and serve.