This year my husband and I hosted the Superbowl party at our house. Of course I wanted to try a bunch of new recipes for the event. Unfortunately, some of them didn't turn out all that great and I won't be making them again but this cheeseball was delicious. Because the jalapenos have been cored and seeded, there is almost no heat. It was great and everyone loved it but next time I think I'll leave a few seeds; I like a little heat.
Bacon-Jalapeno Cheeseball
- 6 slices of bacon, cooked - I recommend you bake it
- 1/4c pecans, chopped
- 8oz cream cheese, at room temperature
- 1/2c shredded cheddar cheese
- 2T chopped parsley
- 1 clove garlic, minced
- 1/4t ground cumin
- pinch of cayenne pepper
- 1t lime juice
- 1/2t Worchestershire sauce (I ran out of this so I substituted Soy Sauce. Worked great)
- 2 jalapenos (ribs and seeds removed), finely chopped and divided
- crackers (for serving)
Cook the bacon in the oven until crispy. Transfer to a paper towel-lined plate. Allow to cool, then crumble and divide in half.
After the bacon is done cooking, preheat the oven to 350'F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant.
In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worchestershire sauce, half of the minced jalapenos, and half of the crumbled bacon until well combined. Season the mixture to taste with salt.
On a large plate, stir the toasted pecans, remaining minced jalapenos and remaining half of the bacon together until evenly distributed. Shape the cream cheese mixture into a ball (the mixture will be sticky. I found it was easier to shape if I just barely wet my hands first). Roll the ball in the pecan mixture until coated on all sides.
Cover the ball and refrigerate for at least and hour before serving.
Source: Tracey's Culinary Adventures
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