Preheat oven to 375 degrees.
Wearing gloves, slice each jalapeño in half lengthwise and remove seeds and core. In a small bowl, mix together cream cheese and smoked paprika.
Fill each chile shell with the cheese mixture and place on a lightly oiled sheet pan. Sprinkle the lot with Voodoo.
Bake at 375 for 15 minutes to soften and then broil to brown the tops.
Serve with guacamole and cold beer.