Pecan and Jalapeno Cheese Ball
Pecan and Jalapeno Cheese Ball
Ingredients
- 8 oz (225 g) sharp cheddar cheese, grated
- 4 oz (115 g) cream cheese, at room temperature
- 1 tbsp seeded and chopped jalapeno pepper
- 2 tsp chopped green onion
- 1 shallot, peeled and cut into thin slices
- 2 tbsp unbleached all-purpose flour
- 1/3 cup (40 g) toasted pecans, finely chopped
- 1/4 cup (45 g) pomegranate seeds
- 3 tbsp (5 g) chopped fresh cilantro
- Crackers or toasted bread slices
- Salt and pepper
- Canola oil, for frying
Instructions
- In a food processor, purée the cheeses until smooth. Add the pepper and green onion, pulsing a few seconds at a time. Transfer the cheese mixture to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours.
Pecan and Jalapeno Cheese Ball