Jalapeno Popper Sauce

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.