Ingredients:

  • 16 oz full-fat cream cheese, softened to room temperature
  • 2 cups sharp cheddar cheese, freshly shredded (do not use pre-shredded)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 4 medium jalapenos, finely diced (approx. 75g)
  • 1/4 cup fresh green onions, thinly sliced
  • 1/2 tsp Worcestershire sauce
  • 8 strips thick-cut bacon, cooked until crispy and crumbled (approx. 150g raw weight)
  • 1/2 cup toasted pecans, finely chopped
  • 2 tbsp fresh cilantro, minced

Instructions:

  1. Finely dice the jalapenos, ensuring all seeds and white pith are removed to control heat. Cook the bacon until very crispy, drain on paper towels, and crumble into small bits.
  2. In a large mixing bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, diced jalapenos, green onions, Worcestershire sauce, and half of the crumbled bacon bits.
  3. Use a rubber spatula to mix until all ingredients are evenly incorporated and the spices are well distributed.
  4. Scoop the mixture onto a large piece of plastic wrap. Bring the edges of the wrap together and twist to form a tight, uniform ball. Refrigerate for at least 2 hours to allow the structural matrix to firm up.
  5. In a shallow dish, combine the remaining bacon bits, chopped toasted pecans, and minced cilantro.
  6. Remove the cheese ball from the plastic wrap and roll it in the topping mixture, pressing gently to ensure the crunchy coating adheres to the entire surface. Serve chilled with crackers or vegetable batons.