Jalapeño Pecan Cheese Ball is one of those appetizers that will become standard fare on your holiday table. This is a very popular recipe that I developed for the Texas Pecan Board and they have generously allowed me to share this recipe again on my blog. As far as cheese balls go, this one is rockin’!
Jalapeño Pecan Cheese Ball is Famous!
Pecans are the state tree of Texas and one of our most prized commodities, so adding pecans to a cheese ball seemed like a natural combination. I usually have most of these ingredients in the fridge, so that is another plus. Easy, delicious and totally Texan, Jalapeño Pecan Cheese Ball has everything!
And then someone who tried this easy appetizer wrote an essay about it, using words like “nirvana” and “dopamine receptors” and the ever classic “crack cheese ball.” So hilarious! Check out Susan Randolph’s writing on Medium.com When I created the cheese ball, I never dreamed someone would break out their stretchy pants and write an essay about my chilled cheesy creation. Absolute proof that this is a good recipe!
Excellent as a Centerpiece
if you are putting out an appetizer buffet, Jalapeño Pecan Cheese Ball is a great centerpiece. You can make it the day before and then set your table with other delicacies that you have purchased: crackers, olives, sliced apples, pickles and raw vegetables. If you have any leftovers, you can make a rather raunchy grilled cheese sandwich using the cheese ball remnants as filling. Add a couple of slices of tomato for extra oomph.
I am planning to make more cheese balls this holiday season at the ranch. I might even make some for Christmas gifts but it will be interesting to see if I actually part with any of them. Why give them away when I can have a party at home?
Jalapeño Pecan Cheese Ball
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 16 servings 1x
Ingredients
1 lb. cream cheese, softened (500g)
4 green onions, minced (2oz./ 56g)
½ cup chopped parsley (1/2 oz./ 14g)
1 clove garlic, minced
4 oz can minced jalapeños, drained (1/2 cup/115g)
Pinch salt
1 cup shredded cheddar cheese (4oz/115g)
1 cup chopped pecans (4oz/115g)
Parsley for garnish
Instructions
Place the softened cream cheese in a large mixing bowl. Add the minced onions, parsley, garlic, jalapeños and salt. Using an electric hand blender, mix the ingredients until well blended, about 2 minutes on medium speed. Add the shredded cheese and mix for another 30 seconds until the cheeses are well combined.
Place the chopped pecans in a shallow pie dish. Using a rubber spatula, gather up the cheese mixture by scraping the sides of the bowl (Don’t forget any cheese that may have collected on the mixer beaters!) Place the cheese on a piece of waxed paper and gather up the edges, twisting them together at the top (see pic above.)
With the paper around the cheese, form the cheese mixture into a ball with your hands. Chill in the refrigerator for at least one hour. Unwrap the cheese ball and roll the ball in the chopped pecans, coating the outside of the cheese ball thoroughly and evenly. Serve or rewrap in a clean piece of waxed paper to store in the refrigerator until ready to serve.
For best results, make one day in advance of serving. Garnish with fresh springs of parsley.
Just what I was wanting – ¡ gracias!
Thanks Donna!