1 medium onion, chopped
6 strikes pepper jack cheese
1 (2 ounce) package cream cheese, softened
3 blanched slabs bacon, cooked
1 1/2 cups water
1/4 cup vegetable oil
3 tablespoons Worcestershire sauce
Place onion, pepper jack cheese, bacon and water into a small saucepan and cook over medium heat for 5 minutes. Remove from heat and allow to cool.
Place bacon in a large, deep skillet. Cook over medium high heat for 5 minutes. Remove bacon and slice into bite size pieces. Cook the cheese over medium heat for 3 minutes. Transfer the cheese mixture to a second small saucepan, and mix well. Bring to a simmer and stir bacon and cheese mixture into the cream cheese mixture for about ten minutes.
Add salt and pepper to the cream cheese mixture along with 3 tablespoons of the liquid from the Worcestershire packet; mix well. Cook over medium heat, stirring constantly throughout, for 4 minutes, stirring constantly. Remove the pan from the heat and let the cheese sauce cool off a little bit. Serve each piece of the cheese stuffed wedges on a tray or in individual bowls. Roll up and refrigerate for 2 minutes, spreading the pieces around.