8 Jalapeño peppers
4 Slices of bacon
8 Blocks of Monterey Jack cheese, cut to fit
½ cup Mexican Crema, or sour cream
¼ cup mayonnaise
Blue Cheese crumbles
Bring a medium sized pot of water to boil. Drop in the peppers and cook for 3-5 minutes until they start to soften slightly but still firm being careful not to overcook. Drain on a paper towel. Make a slit lengthwise in each pepper removing the seeds, I wear gloves. Place one of the blocks of cheese in each pepper, don't over stuff. Cut the bacon slices in half, widthwise. Wrap each pepper with a half slice of bacon and secure with a tooth pick.
Heat a medium sized fry pan to medium to medium/high heat and set peppers seam side down to cook. When the bacon starts to brown rotate 1/4 turn and repeat until all sides are browned. Drain on a paper towel and serve with dip.
Dip: Mix the crema and mayonnaise until smooth. Add blue cheese crumbles to taste.