Queso Fundido with Chicken & Smoky Bacon

• Toss green peppers on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until just softened and lightly charred, 12-15 minutes.

• Meanwhile, in a small microwave-safe bowl, combine jalapeño, vinegar, juice from one lime wedge (two wedges for 4 servings), ½ tsp sugar (1 tsp for 4), salt, and pepper. Microwave for 30 seconds; set aside to pickle. • In a separate small bowl, combine tomato, scallions, and juice from half a lime (whole lime for 4). Season with salt and pepper.

• Slice bacon* crosswise into ¼-inch pieces. • Heat a large dry pan over medium-high heat. Add bacon in an even layer; cook, undisturbed, until crispy on bottom, 2-3 minutes. Stir bacon and continue to cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 2-5 minutes more. • In the last 30 seconds of cooking, reduce heat to low and stir in half the Mexican Spice Blend until well coated and fragrant. • Turn off heat; using a slotted spoon, transfer bacon to a paper-towel-lined plate. Discard bacon fat; carefully wash out pan.

• Pat chicken* dry with paper towels; season all over with remaining Mexican Spice Blend, salt, and pepper. • Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is browning too quickly, reduce heat to medium and cover pan with lid. • Transfer to a cutting board to rest.

• Heat cream sauce base in a small pan (medium pan for 4 servings) over medium-high heat until steaming and slightly bubbling, 1-2 minutes. • Reduce heat to medium, then gently whisk in queso blanco sauce until well combined. Gently stir in Mexican cheese blend and mozzarella, one packet at a time, until smooth. Remove pan from heat.