Cut the chorizo into small pieces, add them to a saucepan with the béchamel sauce, and stir.

Add the Swiss cheese and mix well.

Using a round cutter or a knife, cut each puff pastry sheet into 16 triangles.

Place a spoonful of the chorizo mixture onto each triangle and start rolling it up.

Roll each triangle up completely and repeat for all the croissants.

Bake at 350°F (180°C) for 15 minutes.