Make a lengthwise opening on each jalapeno with a paring knife. The opening should be around 1 to 2 cm depending on the jalapeno size.

Hollow out the seeds and membrane.

Grill over hot charcoal or your gas stove's flame until the chillies have some nice char. Try not to grill them too much as you still want the crunchy texture when biting into them.

Once done, remove them from the heat and set aside.

Heat a small pan over medium heat and add a tablespoon of olive oil. Add in chopped chorizo and fry for a few minutes.

Add in mushrooms and fry for a few more minutes. Transfer to a bowl.

Stuff the jalapenos with the chorizo/mushroom mixture.

Squeeze enough Kewpie mayo from the botttle to cover the jalapeno's opening.

Sprinkle a generous amount of shredded mozarella cheese over each jalapeno.

Place stuffed jalapenos under an oven broiler to melt the cheese.

Serve while cheese is still nice and gooey.