BACON JALAPEñO CHEESE BALL RECIPE - (4.2/5)
Provided by á-25138
Number Of Ingredients 12
Steps:
- 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 to 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.
BACON-JALAPEñO CHEESY FOOTBALL
Score touchdowns on any snack table your next game day with this Bacon-Jalapeño Cheesy Football.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 10m
Yield 16 servings, 2 Tbsp. spread and 5 crackers each
Number Of Ingredients 6
Steps:
- Beat first 3 ingredients with mixer until blended. Transfer to work surface; shape with hands to resemble football.
- Pour bacon bits into pie plate; spread to form even layer. Place cream cheese football, upside down, in pie plate; turn to evenly cover top and sides of football with bacon. Transfer to serving plate. Press any remaining bacon bits from pie plate into cream cheese mixture until completely coated.
- Cut provolone cheese into thin strips; use to decorate football as shown in photo. Serve with crackers.
Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 2 g, Protein 4 g
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