Bacon-Jalepeno Cheese Ball
6 slices bacon
1/4 cup chopped pecans
8 oz cream cheese, room temp
1/2 cup shredded cheddar cheese
2 tbsp chopped fresh parsle
1 garlic clove, minced
1/4 teaspoon ground cumi
pinch cayenne pepper
1 tsp lime juice
1/2 tsp Worcestershire sauce
2 jalapenos (ribbed and seeds removed), finely chopped & divided
crackers for serving
Cook bacon in a large skillet set over medium heat until crispy. Transfer to paper towel lined plate. Allow to cool slightly, then crumble and divide in half. While the bacon is cooking, preheat oven to 350 degrees F. Spread the pecans on baking sheet and toast 5-7 minutes. In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire, 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 crumbled bacon together until evenly distributed. Shape the cream cheese mixture into a ball. Roll the ball in pecan mixture until all sides coated. Cover the ball and refrigerate at least an hour before serving.
From the Folks at "The Farm"
6 slices bacon
1/4 cup chopped pecans
8 oz cream cheese, room temp
1/2 cup shredded cheddar cheese
2 tbsp chopped fresh parsle
1 garlic clove, minced
1/4 teaspoon ground cumi
pinch cayenne pepper
1 tsp lime juice
1/2 tsp Worcestershire sauce
2 jalapenos (ribbed and seeds removed), finely chopped & divided
crackers for serving
Cook bacon in a large skillet set over medium heat until crispy. Transfer to paper towel lined plate. Allow to cool slightly, then crumble and divide in half. While the bacon is cooking, preheat oven to 350 degrees F. Spread the pecans on baking sheet and toast 5-7 minutes. In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire, 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 crumbled bacon together until evenly distributed. Shape the cream cheese mixture into a ball. Roll the ball in pecan mixture until all sides coated. Cover the ball and refrigerate at least an hour before serving.
From the Folks at "The Farm"