"The jalapenos can be stuffed and the sauce made up to a day before...."
INGREDIENTS
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20 jalapenos, cut in half with seeds and membranes removed {amount may vary according to size of peppers}
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1 package cream cheese, softened to room temperature
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1 cup mexican blend cheese, finely shredded
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4 slices bacon, cooked and crumbled
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1 bunch cilantro, stems removed (about 2 cups)
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1 clove garlic
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1/4 - 1/2 cup extra-virgin olive oil
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1/2 lime, juiced
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1/2 t ground chipotle pepper (optional)
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kosher salt & freshly ground black pepper