Saw it, Pinned it, Did it

I am pretty much obsessed with Pinterest right now so I finally got around to actually making something that I have previously pinned.  Behold the Jalapeno, Bacon, Pecan Cheeseball.  It was actually really easy to make and was a huge hit at the girlie holiday party I attended last week.  In fact, it was so good that I plan to make another one to bring to my parent's house on Christmas Day.

Original Pin\
http://traceysculinaryadventures.blogspot.com/2012/10/bacon-jalapeno-cheese-ball.html


Here is my prep for the cheese ball:

I would suggest letting the cream cheese sit out at room temperature for at least an hour to soften.  Also, I found it was just easier to mix everything using my hands in order to get the cheese ball ingredients mixed together well.  I  made a few substitutions, including replacing the parsley in the recipe with cilantro and replacing the cayenne pepper with several drops of a chipotle hot sauce for a smokier flavor.  Finally, I used good bacon (Nueske's) which I had then cut from the slab at the deli in really thin slices so it made for an extra crumbly bacon.

Finished Product!

Recipe:

Bacon-Jalapeño Cheese Ball
barely adapted from Homesick Texan

6 slices bacon
1/4 cup chopped pecans
8 oz cream cheese, at room temperature
1/2 cup shredded cheddar cheese 
2 tablespoons chopped fresh parsley (I substituted cilantro instead of parlsey)
1 garlic clove, minced
1/4 teaspoon ground cumin
pinch cayenne pepper (I substituted about 7 or 8 drops of a chipotle hot sauce instead)
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
2 jalapeños (ribs and seeds removed), finely chopped and divided
crackers (for serving)

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. 

While the bacon is cooking, preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. 

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 and remaining half of the crumbled bacon together until evenly distributed. Shape the cream cheese mixture into a ball (the mixture will be sticky, I found it easiest to shape if I just barely wet my hands first). Roll the ball in the pecan mixture until coated on all sides. 

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