1/2 cup Ol’ Gringo Red Chile Sauce
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
½ tsp garlic powder
1 tbs fresh lime juice
1 teaspoon soy sauce
6 slices bacon, cooked and crumbled
1/3 cup finely chopped pecans
- Combine cream cheese, cheddar cheese, garlic powder, lime juice and soy sauce. Stir until smooth. Add half of the bacon and red chile sauce (save the other half for the next step). Cream together until smooth. Line a bowl with plastic wrap and spoon the cream cheese mixture in to the bowl. Bring the outside edges of the plastic wrap together and twist at the top to seal. Place in the freezer for 15 minutes.
- In a shallow dish, combine the reserved bacon and the pecans. In another dish, pour the remaining red chile sauce. Remove the plastic wrap and shape the cream cheese mixture in to a ball. First, roll the ball in the red chile sauce, then roll in the bacon and pecans. Use your hands to press the bacon and pecans in to the mixture. Place the ball on a serving dish and serve with your favorite crackers.
NOTE: Allow the ball to sit at room temperature for 30 minutes before serving. This dish can be prepared a day in advance.