Bacon-Jalapeño Cheese Ball
- 6 slices bacon
- ¼ cup chopped pecans
- 8 oz cream cheese, at room temperature
- ½ cup shredded cheddar cheese
- 1/2 cup IPA craft beer
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- ¼ teaspoon ground cumin
- pinch cayenne pepper
- 1 teaspoon lime juice
- ½ teaspoon Worcestershire sauce
- 2 jalapeños (ribs and seeds removed), finely chopped and divided
- crackers (for serving)
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 the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until fragrant, 5 to 7 minutes.
In a medium bowl, stir together the Cheddar, beer, parsley, lime juice, Worcestershire, cumin, cayenne, half of the jalapenos, the cream cheese, garlic cloves and half of the crumbled bacon until well combined. Season with salt.
On a large plate, stir the toasted pecans, remaining jalapenos and bacon together until evenly distributed. Wet hands slightly to prevent the cheese from sticking. Shape the cream cheese mixture into a ball.
Roll the ball in the pecan mixture until coated on all sides. Cover the ball and refrigerate for at least an hour before serving.