Faturday: Bacon-Jalapeño Cheese Ball

It’s Faturday again!  Clean up that kitchen from this weeks mess and let’s get rolling with an artery-clogging meal that we all say we’d never eat (but secretly totally will).  This week’s special? The Bacon-Jalapeño Cheese Ball!  This weeks recipe brought to you by Newporter Cheryl Kelly!

Here’s the recipe:

6 slices bacon
¼ cup chopped pecans
8 oz cream cheese, room temp
½ cup shredded cheddar cheese
2 tbsp fresh parsley, chopped
1 clove garlic, minced
¼ tsp ground cumin
¼ tsp cayenne pepper
1 tsp lime juice
2 tbsp cilantro
½ tsp Worcestershire sauce
2 jalapeños (ribs and seeds removed), finely chopped
Crackers (for serving)

Preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant.

Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble and divide in half.

In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the minced jalapeños, 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 jalapeños, cilantro and bacon together. Moisten your hands slightly and shape the cream cheese mixture into a ball Roll. Then the ball in the pecan mixture until well coated.

Cover the ball with plastic wrap and refrigerate for at least an hour before serving.

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