2 garlic cloves, chopped
3 jalapenos chopped
6-8 oz of cream cheese
White wine, splash
2 cups broth, whatever is appropriate
3 slices bacon
1 ½ cups shredded cheddar, parmesan, and
mozzarella blended
1 Tbsp fresh cilantro, chopped
Fry the bacon. Remove it from the pan
onto a paper towel lined plate. Add the chopped jalapenos and cook for a couple
minutes. Then add the garlic and cook for 30 seconds to a minute. Add a splash
of wine to deglaze the pan. Add the broth, bring to a boil, reduce heat, then add
the cream cheese, stir until melted. Add shredded cheese, stir until cheese is
melted. Chop and stir in bacon. Remove from heat and stir in cilantro.
Serve over chicken that’s been seasoned
with cumin and chili powder and salt and pepper, or inside enchiladas. You could
also try thinning half of the sauce with an extra cup of broth and a quarter
cup lime juice and using that half as a marinade for flank steak, reserving the
other half for you finished, grilled and sliced steak’s sauce.
