Ready to bring a taste of my family’s kitchen to yours? Follow these steps:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice each jalapeño in half lengthwise and remove the seeds and membranes. If you like more heat, leave some seeds in.
3. In a medium skillet over medium heat, cook the chorizo until browned and crumbly, about 5-7 minutes. Drain excess fat.
4. In a mixing bowl, combine the cooked chorizo, cream cheese, cheddar cheese, garlic, smoked paprika, salt, and pepper. Mix until well combined.
5. Fill each jalapeño half with the cheese and chorizo mixture, pressing it in gently.
6. Place the stuffed jalapeños on the prepared baking sheet and bake for 20-25 minutes, until the cheese is bubbly and the jalapeños are tender.
7. Garnish with fresh cilantro if desired, and serve hot.

One tip I’ve learned from my mother is to always taste the chorizo mixture before stuffing it into the jalapeños to ensure the seasoning is just right. Adjust as needed to fit your taste.