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.