Southwestern Bacon Jalapeño Cheeseball
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Prep Time
30 mins
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Cook Time
3 hrs 16 mins
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Servings
12 generous
Southwestern Bacon Jalapeño Cheeseball
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 8 ounces cream cheese room temperature
- ½ cup shredded sharp cheddar cheese (2 ounces)
- 2 tablespoons cilantro chopped
- 1 clove garlic minced
- ½ teaspoon cumin ground
- ⅛ teaspoon cayenne pepper
- 1 teaspoon lime juice
- ½ teaspoon Worcestershire sauce
- 2 jalapeños stems and seeds removed, diced, divided
- 6 pieces Bacon crumbled, divided (about 6 ounces, cooked
- ¼ cup pecans roasted, chopped
- 2 tablespoons bell pepper for rollng. Any color is fine, I used yellow bell pepper, finely chopped
Instructions
- Combine cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.
- Place the roasted pecans, the remaining diced jalapeños and bacon along with the diced bell pepper on a plate. Stir together so well mixed. Line a small bowl with plastic wrap. Add cheese mixture and bring edges of plastic wrap together, forming a ball. Refrideratet for 30 minutes then remove from fridge and form into a ball. Remove plastic wrap and roll the cheese ball to coat with the bacon- jalapeño mixture. Refrigerate for at least an hour. About 10 minutes before serving, removed from refridge.. Cheeseball can also be frozen, however do not roll in bacon-jalapeño mixture after freezing.
- Chill covered for at least an hour before serving. Serve with crackers.
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