jalapeno popper cheeseball of doooom

Recently I went to my delightfully nerdy friend's house (or rather their mother's) for Friendsgiving. I wasn't totally sure what to bring because they are rather newly acquired friends via my boyfriend, so while they are wonderful, I don't really know them super well. I was going to bring stuffing, mainly because I love a classic sagey mushroomy stuffing, when properly executed. And you never can be sure about that. But, one of the former members of their rule playing troupe, who I had not yet met would be bringing my beloved stuffing.

Finally, I landed on something ridiculous--but awesome--which wasn't super likely for someone else to bring. A bacon jalapeno popper cheeseball. I'm not sure if you've noticed, but I absolutely adore jalapeno poppering things . I've made popper dip before, a jalapeno popper pizza (which was amaaaazing), and of course the classic jalapenos, halved and stuffed with cream or even goat cheese, wrapped in bacon and broiled...droooool. I also love buffalo chickening things, but that is neither here nor there.

Jalapeno popper cheeseball

1 lb bacon

6 good sized jalapenoes, remove lid and slice in half lengthwise and de-seed

5 cloves garlic, minced finely (or use a garlic press)

1 bunch green onions, chopped

1 cup shredded cheese, dealers choice*

8 oz cream cheese, room temp

4 oz goat cheese, room temp
Salt and pepper to taste
1/4 cup pecans, chopped

Preheat oven to 350 and prep ingredients. Roast bacon and jalapenos for ten minutes. Check on them because they may cook quicker or slower depending on size and thickness. Keep checking every five minutes until bacon is crispy and peppers are cooked. Stick peppers in a paper bag, or wrap in tinfoil, or seal in some Tupperware. Chop bacon, reserving two slices to roll the ball in. Whip together cream and goat cheese with beaters, or a whisk, or a kitchen aid if you're lucky enough to own one. Stir in bacon and garlic and scallions. After a few minutes, peel the skin off jalapenos (saving about a tablespoon for later) chop and add to cheese. Stir in the shredded cheese, salt and pepper. Gather cheeseball into a large square of plastic wrap and make into a ball shape. Refrigerate for an hour. Meanwhile stir together reserved bacon, jalapenos and pecans. Roll cheeseball in pecan mixture. Serve with crackers. Collect praise.

*I love a good white cheddar, but regular cheddar is fine, as is havarti, monterey jack, pepperjack or whatev mildish cheese you like