Preheat the oven to 375°F (190°C). Wash the jalapeños, then carefully slice them in half lengthwise. Using a spoon or paring knife, remove the seeds and membranes from each half. I recommend wearing gloves when handling jalapeños to prevent skin irritation.

Heat the olive oil in a skillet over medium heat. Add the fresh chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through. Once cooked, transfer the chorizo onto a paper towel-lined plate to drain excess fat.

Arrange the prepared jalapeño halves on a baking sheet. Fill each half with an even portion of cooked chorizo (from Step 2). Top generously with shredded Queso Asadero cheese.

Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted and begins to bubble. For extra flavor, I sometimes broil them for an additional minute at the end to get a nice golden top.

Remove the baking sheet from the oven. Garnish the stuffed jalapeños with chopped fresh cilantro and a sprinkle of kosher salt to taste. Serve them warm as a snack, appetizer, or side dish. For an extra touch, I like to serve these with corn tortillas on the side to soak up all the delicious flavors.