Pecan and Jalapeno Cheese Ball

Pecan and Jalapeno Cheese Ball

  • Preparation 20 min
  • Cooking 5 min
  • Chilling 2 h
Featured in RICARDO Magazine HOLIDAY 2015 (p. 114)
  • Végétarien
  • Sans oeufs
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Ingredients

  • Cheese Ball

    • 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
  • Topping

    • 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

Preparation

  • Cheese Ball

  • Topping

Note from Ricardo

The shallots can be cooked 2 to 3 days in advance and kept at room temperature in an airtight container.

Personal Note