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Bacon jalapeno cheese mold

2018-01-29_09-42-40_047.jpeg

Stephanie Caruthers

Trio’s

16 oz. cream cheese at room temperature

1c. cheddar cheese shredded

4 tbsp. cilantro chopped

2 cloves garlic, minced

½ tsp. cumin

Pinch cayenne

2 tsp. fresh lime juice

1 tsp. Worcestershire

2 jalapenos seeded and minced

12 slices apple wood smoked bacon, cooked and crumbled

½ c. toasted pecans chopped

In a bowl mix together cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire, half of the jalapenos, and half of the bacon. Check seasoning and add salt if needed.

Place the toasted pecans, remaining bacon and jalapenos on a plate. Form cheese mixture into a ball, mold or log and roll into the pecan, bacon, jalapeno mixture. Cover and let chill.

Serve with crackers or chips.

ALTERNATIVE WAYS TO SERVE:

Stuff cheese mixture into celery sticks and top with bacon-pecan mixture

Roll cheese mixture into grape-sized balls and roll in bacon-pecan mixture for “cheese bites”

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