• Preheat the oven to 375°F and line a baking sheet with parchment paper.

Prepare the Jalapenos:

• Brush the jalapeños with olive oil and place them on the baking sheet.
• Bake for 7 minutes to slightly soften.
• Remove from the oven.
• Cut each jalapeño down the middle lengthwise, then make a crosswise cut at the top without slicing all the way through.
• Carefully remove the seeds and membranes.

Stuff and Cook the Jalapenos:

• Fill each jalapeño with shredded cheese, then bake for 5 minutes or until the cheese is melted.
• While the jalapeños bake, cook the chorizo for 3 or 4 minutes, breaking it up as it browns.
• Add chopped onion, tomato and minced garlic, and cook for another 2 or 3 minutes, until the vegetables soften. Remove from the heat.
• Remove the jalapeños from the oven. Add a spoonful of the chorizo mixture into each one, then top with the remaining shredded cheese.
• Return the poppers to the oven and bake for another 3 minutes, until the cheese is bubbly.

Make the Avocado Crema Sauce:

• While the jalapeños are baking, blend avocado, Mexican crema (or heavy cream), cilantro, lime juice, and optional jalapeño in a food processor or blender until smooth.
• Season with salt to taste.

Plate Up and Serve:

• Drizzle the avocado sauce over the stuffed jalapeños or serve on the side.
• Garnish with fresh cilantro and enjoy with warm tortillas.