Preheat your oven to 375 degrees F. Place a piece of parchment paper on a baking sheet.

Grate about 1/4 cup of pepper jack cheese. Take a teaspoon and scoop out 12 individual piles of cheese and place each scoop onto the parchment paper. Bake till crispy about 5-7 minutes. Allow them to cool.

Cut the hard boiled eggs in half. Place the yolks in a food processor.

Add the mayo, adobo/chipotle sauce, salt, and pepper. Blend until light and smooth.

Mince the red onion and jalapeno. Fold it into the egg yolk mixture.

Place the filling in a piping bag or a plastic bag and pipe the filling into each empty egg white shell.

Add a cheese crisp, a slice of jalapeno, and a sprinkle of cilantro to top it all off.

*If you plan on making these ahead of time wait to put the cheese crisps on until right before serving to prevent them from getting soggy*