Preheat an outdoor grill for medium heat, and lightly oil the grate.
Cook chiles on the preheated grill until the skin of the peppers has blackened and blistered, about 5 minutes. Be careful not to overcook the peppers, or the skin will not come off easily. Turn the peppers often to cook evenly. 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 pepper jack, 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1364g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 4665 (83%)|
|Amt Per Serving||% DV|
|Total Fat 518.3g||691 %|
|Saturated Fat 230.7g||1154 %|
|Monounsaturated Fat 187.6g|
|Polyunsanturated Fat 59.8g|
|Cholesterol 1104.5mg||340 %|
|Sodium 5105.6mg||176 %|
|Potassium 2138.3mg||56 %|
|Total Carbohydrate 58g||17 %|
|Dietary Fiber 21.7g||87 %|
|Sugars, other 36.3g|
|Protein 214.3g||306 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5616
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