Sorry the color isn't great on my photos...but here ya go!

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Yummo.
Heres the original link...which is the original inspiration for my dinner tonight....
Jalapeno Popper Spread

My version:
3 boneless skinless chix breast (the pack came with three)
3 jalapeno peppers, diced
1/2 can of diced green chilies, drained
dash of heavy cream
8 oz cream cheese
1/2 c parmesan, grated
1/2 c mayo
Small handful of shredded cheddar/monterray cheese.
Salt, pepper and garlic salt (optional)

Using a meat tenderizer, flatten breasts and remove any skin or extra fat. Set aside.

Combine mayo and cream cheese in bowl and mix together until smooth. (it helps to soften the mayo at room temp or in the micro for a few secs) Add peppers and 1/2 of the parmesan cheese. Mix well.

Add a generous scoop of the mixture to each breast and roll up. Line in a small casserole dish just big enough for the chicken. Place remaining parmesan and pepper mix over the breasts and spread it evenly. Cover and cook approx. 45 mins at 400degrees.

Once 45 minutes is up, remove cover and sprinkle the top with a thin layer of monterray jack or cheddar cheese. Bake until cheese is melted.

This recipe was to die for! I LOVED it. I can't imagine how good it'd be as a dip too!! Give it a try. Its delicious.