1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese
Heat oven to 300 degrees F.
Place pecans on a small baking sheet and toast in oven for 15
to 20 minutes. Remove from oven and toss with 2 tablespoons
taco seasoning; set aside.
In a large bowl of an electric mixer, beat cream cheese, remaining
taco seasoning and Tabasco sauce until smooth, about 2 minutes.
Add jalapeno, onion, bell pepper and Colby-Jack cheese. Stir
to combine. Using a rubber spatula, shape cheese into a large
Place a large sheet of plastic wrap on counter top, sprinkle
reserved seasoned nuts over plastic. Roll cheese ball in nuts,
coating entire outside of ball.
Bring sides of plastic wrap up around ball to seal. Wrap in
additional layer of plastic wrap to seal. Place cheese ball
on a plate and refrigerate several hours until firm.
Serve with crackers.
Nutrition facts per serving: 187 calories, 17 g fat, 8 g
saturated fat, 35 mg cholesterol, 4 g carbohydrates, 5 g protein,
282 mg sodium, 1 g fiber