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Bacon Maple is a natural choice for this cheeseball. After all, has anyone ever complained of having too much bacon? |
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As a shortcut, any pepper jelly will do. When we made this, we used a mild pepper jelly a friend had made. The jelly was delicious, but it was soupy. If your pepper jelly can’t hold its shape, do what we did. Just spread the cheeseball mixture onto a nice serving platter and liberally spread chopped pecan mixture over the top.
Pecan, Bacon, and Jalapeño Cheeseball
Ingredients
- 4 tbsp chopped scallions divided
- ¼ cup finely diced red pepper
- 4 tbsp seeded and finely diced jalapeno divided
- ½ tsp Worcestershire sauce
- ¼ tsp garlic powder
- 2 ½ tsp ranch seasoning
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
- ½ cup Wutta Nut! Bacon Maple pecan halves chopped
- ½ cup cooked crumbled bacon
Instructions
- In a large bowl, combine cream cheese, 2 tablespoons chopped scallions, red pepper, 2 tablespoons diced jalapeno, Worcestershire sauce, garlic powder, ranch seasoning, and cheddar cheese. Using a rubber spatula, fold the ingredients into the cream cheese until thoroughly combined. Season with salt and pepper to taste.
- In a small bowl, combine remaining chopped scallions and jalapeno, chopped pecans, and crumbled bacon. Stir to combine.
- Shape the cheese mixture into a ball and roll the ball in the pecan mixture, gently pressing the pecan mixture into the cheeseball. Refrigerate until ready to serve.
- The cheeseball is best made the day before you’re going to serve it and will stay fresh in the refrigerator for up to 5 days.
Notes
You can substitute pepper jelly in place of fresh or canned jalapeños. The cheeseball will be sweeter, and may not hold its shape at room temperature.