Ingredients
16 ounces cream cheese, softened
1 cup cheddar cheese, shredded
½ cup Monterey jack cheese, shredded (plus extra to make the "laces")
1/4 cup mixed chopped fresh Freeman Herbs Organic chives, parsley, and cilantro
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
1 fresh jalapeño, deseeded & finely diced
¼ cup green onion, sliced (green & white parts are ok)
8-10 slices of bacon, cooked & cooled*
½ teaspoon garlic powder
¼ cup pecans, finely chopped
Directions
In a bowl, mix chopped pecans, fresh jalapeño, and half of the cooked bacon. Set aside; this will be your outer coating.
In a large bowl, combine cream cheese, cheddar cheese, Monterey jack cheese, mixed fresh herbs, garlic, kosher salt, freshly ground black pepper, green onion, and the remaining cooked bacon.
Roll the mixture into a ball, place it on a tray, and shape it into the form of a football. Sprinkle the pecan and bacon coating over the top and around the sides, pressing slightly to help it adhere to the cheese ball.
Cut one long strip and 4 smaller strips of the leftover Monterey jack cheese. Lay them on top of the cheese ball to form the "laces." Press them down slightly for better adherence.
Serve immediately with your favorite crackers.
Enjoy!