Bacon Jalapeño Cheese Ball with Pecans and Cheddar

Bacon Jalapeño Cheese Ball

This bacon jalapeño cheese ball has a creamy cheddar center flecked with bacon, green onion, and fresh pepper. Toasted pecans and more bacon give it a chunky coating, with patches of pale cheese still showing through.

Shape the sticky mixture in plastic wrap and chill it until firm before adding the coating. The ball is easier to handle that way, and the bacon and pecans keep more of their texture when pressed on near serving time.

Ingredients for Bacon Jalapeño Cheese Ball

• 2 packages (8 ounces each) full-fat cream cheese, softened (about 450g)
• 1 cup shredded sharp cheddar (about 115g)
• 8 regular slices bacon (about 225g before cooking)
• 2 medium fresh jalapeños, ribs and seeds removed, finely chopped and patted dry (about 35g)
• 3/4 cup toasted, coarsely chopped pecans (about 85g)
• 2 tablespoons finely chopped green onions
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Optional: a small pinch of mild chile powder for the top

How to Make a Bacon Jalapeño Cheese Ball

1. Cook the bacon: Place it in a large, cool skillet without added oil. Cook over medium-low heat, turning as needed, until browned and crisp. Start checking around 8 minutes; it will take about 8–12 minutes, depending on thickness. Cook in batches if the skillet is crowded. Drain, cool completely, and chop. Set aside about half for the coating.
2. Prepare the jalapeños and pecans: Pat the chopped jalapeños dry and reserve about 1 tablespoon for the coating. If the pecans are not already toasted, toast them in a dry skillet over medium-low heat. Let them cool, then chop coarsely so the pieces remain distinct.
3. Mix the filling: Stir together the softened cream cheese, cheddar, green onions, Worcestershire sauce, and garlic powder until evenly combined. Fold in the bacon not reserved for coating and the remaining jalapeño. The cheese should have visible orange and green flecks.
4. Shape and chill: Spoon the mixture onto plastic wrap. Gather the wrap around it and shape it into one rounded, slightly squat ball. Wrap tightly and refrigerate for at least 2 hours, until it holds its shape when unwrapped. If it slumps, rewrap and chill it longer.
5. Add the coating: Combine the pecans, reserved bacon, and reserved jalapeño on a shallow plate. Unwrap the chilled ball and gently press the coating onto its top and sides, leaving a little cheese visible. If the surface is too firm for the pieces to adhere, let it stand briefly, then press again. Sprinkle with chile powder, if using.
6. Serve: Transfer to a platter and let stand for 10–15 minutes so the cheese is easier to spread. Serve with sturdy crackers and a cheese spreader.

Adjusting the Heat and Serving

Removing the jalapeño ribs and seeds moderates the heat, but peppers vary. For a milder cheese ball, replace some or all of the jalapeño with finely chopped, patted-dry bell pepper. The flavor will be milder, too.

Sturdy crackers hold up to the dense cheese; celery sticks, bell pepper strips, and cucumber slices also work alongside them. For a different cheddar-and-bacon flavor, see this cheddar ranch cheese ball. For individual portions, try these mini pimento cheese balls with pecans and bacon.

Make-Ahead and Storage

Shape and wrap the cheese mixture up to a day ahead. Refrigerate the prepared coating separately, then press it on near serving time; a long chill can soften the bacon-and-pecan exterior.

Refrigerate leftovers promptly in an airtight container for up to 3 days. The coating will soften somewhat during storage. Do not reheat the cheese ball. Freezing is not recommended because its texture after thawing is uncertain.

Nutrition

Approximate nutrition per appetizer serving, based on 12 servings and excluding crackers: 245 calories, 7g protein, 23g fat, and 3g carbohydrates. Approximate values per 100g: 380 calories, 11g protein, 36g fat, and 5g carbohydrates. Values will vary with the bacon and cheese used.