Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4
Ingredients
8 thick-cut slices of bacon
½ large jalapeño pepper, finely minced, divided
8 oz. cream cheese, room temperature
½ c. Mexican-blend cheese, finely shredded
½ t. smoked paprika
½ t. Mexican oregano
½ t. chipotle powder
½ t. garlic powder
Sea salt and black pepper, to taste
To Serve: Vegetables of choice, Gluten-free crackers
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Directions
- Line a large plate with paper towels and place 4 slices of bacon on top. Cover with additional paper towels. Microwave on high for 3-4 minutes, or until bacon is crispy. Remove from microwave and discard paper towels. Repeat process with additional paper towels and remaining slices of bacon.
- Place crispy bacon in a food processor and pulse briefly until roughly chopped. Transfer bacon crumbs to a large bowl, along with half the jalapeño pepper, and stir to combine. Set aside.
- Combine the remaining jalapeño pepper, cream cheese, Mexican cheese, smoked paprika, Mexican oregano, chipotle powder, and garlic powder in a large bowl. Season with salt and black pepper, to taste, and stir vigorously to combine.
- Shape the cheese mixture into a ball with your hands and transfer to a serving plate. Place in the refrigerator to firm up a bit, approximately 5-10 minutes.
- Remove cheese ball from refrigerator and gently roll in the bacon jalapeño mixture until thoroughly coated. Return to serving dish and serve immediately with sliced vegetables and/or gluten-free crackers. Enjoy!
