1/2large jalapeno pepper, seeded and minced (divided)
8ozcream cheese, softened
1/2cupMexican-blend cheese, finely shredded
sea salt and black pepper, to taste
Cook the bacon according to the package directions. (I like to cook bacon in the oven). Drain on paper towel. Chop or crumble. Transfer bacon to a large bowl, along with half the jalapeño pepper, and stir to combine. Set aside.
Combine the remaining jalapeño pepper, cream cheese, Mexican cheese, smoked paprika, Mexican oregano, chipotle powder, and garlic powder in a large bowl. Season with salt and black pepper, to taste, and stir vigorously to combine.
Shape the cheese mixture into a ball with your hands and transfer to a serving plate. Place in the refrigerator to firm up a bit, approximately 5-10 minutes.
Remove cheese ball from refrigerator and gently roll in the bacon jalapeño mixture until thoroughly coated. Return to serving dish and serve immediately with sliced vegetables and/or crackers.
Serve with fresh veggies, chips, pretzels, and/or crackers. Store leftovers in the refrigerator for up to 3 days.