Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Wash the jalapeño peppers and cut them in half lengthwise. Use a spoon to scoop out the seeds and membranes, creating little jalapeño boats. Be sure to wear gloves to protect your hands from the heat of the peppers.
In a skillet over medium heat, cook the chorizo sausage, breaking it apart with a spoon, until it's browned and cooked through. Remove from heat and let it cool slightly. Drain on paper towels.
Fill each jalapeño half with a piece of cheese and chorizo, pressing it in firmly.
Place the stuffed jalapeños on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is bubbly and golden brown.
Once done, remove the poppers from the oven and let them cool slightly before serving.
Serve your chorizo stuffed jalapeño poppers with a dollop of sour cream or a drizzle of Mexican cream and salsa on the side for dipping.
