1. Preheat the oven to 375°F and line a rimmed baking sheet with foil or parchment paper. Microwave Cacique Fully Cooked Chorizo for 3–4 minutes until heated through.

2. Leaving the stem end intact, halve the jalapeños lengthwise. Use a paring knife to remove the seeds and white membranes.

3. Add the Cacique Queso Fresco and your favorite Cacique Queso Dip to the mixing bowl and stir until incorporated.

4. Spoon the filling into each jalapeño, spreading it end to end but ensuring it doesn’t overflow; you’ll need 2–3 teaspoons each.

5. Cut the bacon strips in half and tightly roll a half-strip around each jalapeño. Use a toothpick to secure the ends.

6. Bake the jalapeños, open side up, for 25–30 minutes, until the bacon is opaque with a bit of browning. Dilute the agave syrup in about 1 tablespoon very hot water and use a brush to paint it over the tops of the jalapeños. Continue baking for 5 minutes to allow the bacon to caramelize; if you’d like, broil for an additional 2 minutes to crisp it further. Serve warm.