For the Baked Tortilla Scoops: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Using kitchen shears, cut the Old El Paso Mini Tortilla Boats down the middle into two long spears and lay them on the baking sheet. Spray the tortilla pieces with nonstick cooking spray on both sides and lay out in a single layer, with the points facing up. Sprinkle them lightly with smoked paprika, salt and pepper. Bake for 7-10 minutes, until golden around the edges. Then cool.
Meanwhile, pour the oil in a medium skillet over medium heat. Use a grater to shave the jalapeños, garlic, and onion into small thin pieces. Place in the hot skillet and saute for 3-4 minutes.
Then add the cream cheese, mayonnaise and chiles to the skillet. Stir and let the cream cheese melt, until all ingredients are combined. Add the shredded cheese and paprika to the mixture and stir until the cheese has melted into the mixture. Salt and pepper to taste and serve warm with the baked tortilla scoops.