Crumble chorizo and brown with chili flakes in skillet until crisp, about 8 minutes, and drain on paper towels. In a bowl, mix chorizo with refried beans and 1 cup cheese.
Preheat the oven to 450°F. Brush 1-1/2 Tbsp. oil over one side of 5 tortillas. Place oiled sides down on foil-lined baking sheet. Set remaining 5 tortillas aside.
Spoon 3-4 generous tablespoons chorizo mixture on each of the 5 tortillas on the baking sheet and evenly flatten and spread to edges with back of spoon.
Top each tortilla with 3 generous tablespoons, each, of chopped cilantro and green onion. Sprinkle each with 3 generous tablespoons cheese. Place remaining 5 tortillas on top of the others, pressing down to secure filling. Brush each tortilla top with remaining oil.
Bake in preheated oven until golden brown on one side, about 5 minutes.
Turn over with big spatula to brown other side and until cheese is melted.
Cut into 6 triangles per tortilla round; platter and serve with guacamole and salsa.