• Remove chorizo from casings if not using bulk. In a wide pan over medium heat, add chorizo. Break into small pieces with the back of a wooden spoon. 
• When chorizo begins to render fat, add onions. Cook for about 5 to 7 minutes or until chorizo is lightly browned and onions are softened. Remove chorizo from pan and drain well. Let cool completely.
• In a large bowl, beat cream cheese using an electric mixer at medium speed until smooth and fluffy.
• Gently stir in chorizo and shredded cheese.
• Cut each jalapeno lengthwise and with a small spoon, scrape out any seeds and veins.
• Spoon chorizo mixture into each of the hollowed pepper halves.
• Arrange stuffed jalapenos in a single layer on a lightly greased baking sheet. Bake in a 450 F oven for about 10 to 15 minutes or until cheese is lightly browned and bubbly. 
• Serve immediately with cilantro lime dipping sauce.

For the Cilantro-Lime Dipping Sauce

• In a small bowl. combine mayonnaise, sour cream, and lime juice. Stir until well-blended. 
• Add cilantro and stir to combine. Refrigerate until ready to serve.