Slice the stems off of the jalapeños and reserve near their bottom (so you can reassemble later). Using a paring knife, slice a vertical V-shaped opening into the side of each pepper. Using your fingers, gently spread the opening and use a paring knife to remove the pepper's ribs and seeds. Repeat process with remaining peppers.
In the bowl of an electric mixer fitted with the paddle attachment, whip the Neufchatel at medium-high speed, just to soften. Add the cotija, corn, egg, garlic, and basil and beat at a low speed until blended. Cover filling with plastic and chill for at least 30 minutes (or up to several hours).
Using a butter knife, fill each pepper with about 2 tablespoons of cheese filling. Top pepper with stem (frost the stem with filling so it will adhere to the pepper, if necessary) and place on a parchment-lined baking sheet; repeat with remaining peppers. Cover sheet with plastic and refrigerate peppers at least one hour before broiling.
Meanwhile, place the drained pequillo peppers, olive oil, and sherry wine vinegar in a blender and puree. Transfer puree to a small saucepan. Heat gently just before serving peppers.
Just before serving, turn on broiler and place an oven rack on its highest shelf. Place the sheet of peppers under the broiler and cook until blistered (but not overly blackened). If the bottoms of the peppers are still green, reduce heat to 200°, place peppers on a lower oven rack, and finish warming through. To serve, spread a few tablespoons of the warmed pequillo sauce onto a small plate. Place two peppers on each plate and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	468.94 Kcal (1963 kJ)
Calories from fat	347.94 Kcal
		% Daily Value*
Total Fat	38.66g	59%
Cholesterol	130.16mg	43%
Sodium	1671.39mg	70%
Potassium	154.32mg	3%
Total Carbs	8.24g	3%
Sugars	2.27g	9%
Dietary Fiber	1.18g	5%
Protein	24.63g	49%
Vitamin C	34.3mg	57%
Vitamin A	0.7mg	25%
Iron	0.4mg	2%
Calcium	487.7mg	49%

Amount Per 100 g
Calories	515.41 Kcal (2158 kJ)
Calories from fat	382.42 Kcal
		% Daily Value*
Total Fat	42.49g	59%
Cholesterol	143.06mg	43%
Sodium	1837.02mg	70%
Potassium	169.62mg	3%
Total Carbs	9.05g	3%
Sugars	2.49g	9%
Dietary Fiber	1.3g	5%
Protein	27.07g	49%
Vitamin C	37.7mg	57%
Vitamin A	0.8mg	25%
Iron	0.4mg	2%
Calcium	536.1mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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