Bacon Jalapeno Cheese Ball Recipe

  • 8 ounce cream cheese, at room temperature
  • 1/2 cup Cheddar cheese, shredded
  • 6 each slices bacon, cooked crisp and chopped, divided
  • 2 each jalapenos, seeded and finely chopped, divided
  • 1 each garlic clove, minced
  • 2 tablespoon chopped fresh parsely
  • 1 teaspoon lime juice
  • 1/2 teaspoon Worchestershire sauce
  • 1/4 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1/4 cup chopped pecans, toasted

In a medium bowl, stir together the cream cheese, Cheddar cheese, half of the bacon, half of the jalapenos, the garlic, parsley, lime juice, Worcestershire sauce, ground cumin and cayenne pepper until well combined. On a large plate, stir together the remaining bacon, the remaining jalapenos and the toasted pecans until evenly combined. Shape the cream cheese mixture into a ball. Roll the ball in the pecan mixture until coated on all sides. Wrap the ball in plastic and refrigerate for at least an hour before serving. Serve with your favorite crackers. Leftovers should be wrapped tightly and can be refrigerated for up to 3 days.