6-8slicesbacon, cooked until crisp and crumbled or chopped
¼cupchopped pecans, toasted
1jalapeno, seeds and membranes removed, finely diced
Instructions
In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Sprinkle garlic powder, cumin, parsley, pepper and Worcestershire sauce over the cheese mixture and mix until thoroughly combined.
With lightly greased hands, pat the cheese mixture into a ball.
In a shallow dish, toss together the pecans, bacon and jalapeños. Roll the cheeseball into the mixture, pressing the pecans, bacon and jalapeño lightly into the the cheeseball as you go.
Place the cheeseball on a plate and refrigerate, covered lightly with saran wrap, until ready to serve.
Notes
Make Ahead: this cheeseball can be made and refrigerated, covered, for several days in advance.