½cupjalapeñosseeded, membranes removed, chopped, and divided
8ouncessharp cheddar cheeseshredded off the block
4ouncesMonterey jack cheeseshredded off the block
¼cupgreen onionschopped
¾cuppecanschopped, divided into 1/2 cup and 1/4 cup portions
1teaspoonseasoning salt
1teaspoongarlic powder
1teaspoonWorcestershire sauce
Instructions
In a large mixing bowl combine the cream cheese, ¼ cup jalapenos, the cheddar cheese, Monterey Jack cheese, green onions, ¼ cup pecans, seasoning salt, garlic powder, and Worcestershire sauce.
Once the ingredients are combined, form them into a ball. Coat the outside of the cheese ball with remaining ¼ cup of jalapenos and ½ cup of pecans.
Wrap the cheese ball in plastic wrap and place it into the fridge to chill for 3 hours. Remove and serve with crackers, pretzels, or any dippers you like.
Leftovers can be covered and stored in your fridge for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 2 ounces of the jalapeno cheese ball. The calorie count does not include the crackers in the photos. Actual calories will vary.For more information and tips, please refer to the post.