Bacon-Jalapeño Cheese Ball

I tried this recipe for our New Year's Eve festivities tonight.  It's similar to the one I usually use, but this one has a more Southwestern flair with jalapeños (and bacon is always good!)  I forgot to get fresh jalapeños not once, but twice, so I had to resort to the jarred (pickled) ones I keep in my fridge.  And I didn't realize I needed fresh cilantro until I was actually making this, so that was left out.  Be smart, unlike me, and read and pay attention to a recipe before making it!

Bacon-Jalapeño Cheese Ball
adapted from Homesick Texan

8 ounces cream cheese, room temp
4 ounces shredded cheddar cheese
2 tablespoons chopped cilantro
1 clove garlic, minced
1/2  teaspoon smoked paprika
Pinch of cayenne
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
2 jalapeños, stems and seeds removed, diced, divided (I used pickled jalepenos)
6 pieces cooked bacon, crumbled, divided
1/4 cup chopped pecans, toasted
Crackers for serving

1.  Using a hand-held or stand mixer, mix together the cream cheese, cheddar cheese, cilantro, garlic, smoked paprika, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.

2.  Place the toasted pecans and remaining diced jalapeños and bacon on a plate. Stir together until well mixed. Using plastic wrap over your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered, making sure to get all sides.

3.  Chill, covered, for at least an hour before serving. Serve with crackers and veggies. 

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