I would go with reconstituted weight, it'll place the chiles higher on the list by predominance.
If this goes into production, the inspector or PA may want it listed as "reconstituted chile de arbol" on the label. It's their call how they want it listed and that may vary from inspector to inspector.
Side question- do you measure out 2 oz dry chiles and (1 cup?) water, reconstitute and add ALL of it to the sauce?
Or measure 2oz, reconstitute, and only add the chiles and not the water?
If it is only the chiles and not the water, I think you should weigh the reconstituted chiles and use that weight for placement.
If everything goes in, then definitely weigh the chiles and water.
These are all good recipes. I tweek the process a bit because we dont like really soft mushy peppers.
Par cook the bacon.
Mince 2 tablespoons shallot and a tablespoon fresh garlic.
Put it in a small bowl with a few drops water, cover with cling wrap, microwave for 15-20 seconds to soften. Mix into cream cheese, with salt pepper, seasoning,whatever.
Proceed like normal to stuff and wrap. This allows the bacon to cook and get crispy while the peppers stay a little firmer.