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 Hosted By
DnD |
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1 large Anaheim chile pepper |
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8 ounces shredded jack cheese |
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6 ounce package cream cheese, softened |
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1/4 teaspoon ground black pepper |
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1/2 cup finely chopped pecans |
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On a BBQ or gas stove grill chile until the skin of the peppers has blackened and blistered, about 5-10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.
Combine the chopped peppers with the jack cheese, cream cheese, garlic, salt, and pepper. Form the the mixture into a ball and place on a plate covered with wax paper. Place the cheese ball in the freezer until very cold, about 15 minutes.
Spread the chopped pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in the pecans. Use your hand to pack any areas that are not covered by pecans, making sure the entire outside of the cheese ball is covered with a nice layer of pecans.
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