Ingredients:
8 ounces cream cheese, room temperature
1/2 cup shredded cheddar cheese (2 ounces)
2 tablespoons chopped cilantro
1 clove Catch a Fire Jalapeno Garlic, minced
1/4 teaspoon ground cumin
Pinch of Dave’s Ancho Powder
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
2 Texas Sweet & Hot Jalapeños, diced, divided
6 pieces cooked bacon, crumbled, divided (about 6 ounces)
Cayenne Hot Pepper Sea Salt
1/4 cup chopped pecans, roasted
Crackers for serving

Instructions:
Mix together the cream cheese, cheddar cheese, cilantro, Catch a Fire Jalapeno Garlic, cumin, Dave’s Ancho Powder, lime juice, Worcestershire sauce, half of the diced Texas Sweet & Hot Jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add Cayenne Hot Pepper Sea Salt.

Place the roasted pecans and remaining diced Texas Sweet & Hot Jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.

Chill covered for at least an hour before serving. Serve with crackers.

Yield:
12 servings