Preheat your oven to 375°F (190°C) or your grill to medium heat.

Carefully wash the fresh jalapeño peppers under cold water, slice them in half lengthwise, and remove the seeds and membranes.

In a skillet over medium heat, add a small drizzle of olive oil and cook the chorizo until browned and fully cooked.

Drain excess fat from the skillet and mix chorizo with crumbled Queso Asadero in a bowl.

Stuff each halved jalapeño with the chorizo and cheese mixture.

Bake or grill the stuffed jalapeños for about 10-15 minutes, or until the cheese is melted and bubbly.

Serve warm, garnished with freshly chopped cilantro and accompanied by corn tortillas.