Green Chile Bacon Cheese Ball
Prep time: 
Total time: 
Serves: 12
A cheese ball coated with green chile, bacon and pecans. Perfect for serving with crackers as a festive appetizer.
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon hot sauce (I used sriracha)
  • 1 tablespoon fresh lime juice
  • 2 teaspoons soy sauce
  • 5 slices bacon, cooked and crumbled
  • 3 Hatch green chiles, roasted, peeled and diced (you can also use a 4-ounce can green chile)
  • Salt, to taste
  • ⅓ cup finely chopped pecans, toasted
  1. Combine cream cheese, cheddar, garlic powder, cumin, hot sauce, lime juice and soy sauce in the bowl of a food processor. Process until smooth. Add half of the bacon and half of the green chile, and pulse 3-4 times until just combined. (Reserve the remaining bacon and green chile for coating the cheese ball later on.) Test for seasoning, and add salt, if needed, pulsing 2-3 times to combine. Line a medium bowl with plastic wrap, and spoon the cream cheese mixture into the bowl. Bring the outside edges of the plastic wrap together and twist at the top to seal. Place in the freezer for 30 minutes.
  2. In a shallow dish (a pie plate works well), combine the reserved bacon and green chile, along with the pecans. Stir to combine. Remove the wrapped cream cheese mixture from the freezer, and discard the plastic wrap. Shape the cream cheese mixture into a ball, and then roll in the bacon/chile/pecan mixture, coating all sides. Place the ball onto the center of a serving dish, and surround with crackers. Allow to sit for 30 minutes before serving.
Mixture can be prepared up to a day in advance. Cover and chill in the refrigerator, and allow to sit at room temperature for 30 minutes before serving.
Recipe by Positively Splendid {Crafts, Sewing, Recipes and Home Decor} at