The pickled jalapeños I used were quite spicy, so if you prefer less spicy, you can used canned green chiles instead. Also fresh jalapeños will work as well in this recipe.
Other cheeses that would work well would be Monterey Jack cheese, provolone or gruyere cheese.
This bacon corn dip can be made ahead of time. Simply do everything up to and including step 5, then let it cool. Once cooled cover with plastic wrap or aluminum foil and keep in the refrigerator until ready to pop in the oven and broil.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.