While the chorizo is browning, slice the peppers in half, remove the ribs and seeds. You can use any color or a mixture of red, orange and yellow like I did.
In a large mixing bowl, add in the cream cheese. Pour the cooked chorizo over the top, while it's still hot. This will help soften the cheese and allow the mixture to blend better. Next add in the pepper jack cheese, cilantro and garlic salt.
I was able to get 32 halves, but as you can see they all didn't fit on one baking sheet. Depending on the size of your peppers, you might use a little more or less.
Bake for 20 minutes, or until the cheese has melted and the peppers are cooked through. If you like your peppers more on the firm side with a slight crunch, bake at 400F for 13- 15 minutes instead. Store leftovers in an airtight container for several days or freeze.
Makes about 32 mini pepper halves, approx. 3 per serving.