Line a baking sheet with parchment paper. Set metal cooling rack on top of foil; set pan aside. (Note: The metal cooling rack will allow the bacon fat to drip down and not soak into breadsticks.)
Press/roll dough into a 12”x16” rectangle. Cut dough into (16) 12”x1” strips.
Stack bacon strips on top of themselves and slice lengthwise to create 16 thin slices of bacon.
Working with one piece of dough at a time, roll into a round breadstick. Wrap one slice of bacon around dough, making sure that both ends of bacon are underneath the dough; place breadstick on baking rack.
Repeat process with remaining dough and bacon.
Sprinkle tops of breadsticks with grated cheese.
Bake for 30-35 minutes, or until breadsticks are golden brown.
For ease of dipping, slice breadsticks in half before serving.
For the Queso
While the breadsticks are baking, add olive oil to a deep skillet and place over medium-high heat. Once hot, add onion and jalapeno.
Sauté for 5-6 minutes, stirring occasionally, or until onions have softened.
Add garlic and continue sautéing, stirring occasionally, for 2-3 more minutes.
Add flour and cumin, stir and cook for 1 minute.
Add milk, diced tomatoes, diced chilies, Monterey Jack cheese, Vermont Sharp cheese and cream cheese. Continue cooking, stirring occasionally, until cheeses have melted and mixture is smooth.
Remove from heat and stir in chopped cilantro and sour cream.