Football Cheese Ball

By eaglezfan6

Ingredients

• 1 1/2 lbs. sliced bacon
• 1 to 2 medium jalapenos, seeded and finely chopped
• 16 oz cream cheese, at room temperature
• 1 cup shredded sharp white cheddar cheese plus more for garnish
• 1 to 2 tbsp. chopped scallions
• crackers for serving

Preparation

Step 1

Preheat oven to 400
Place the bacon slices in a single layer on 2 rimmed baking sheets lined with foil. Bake until crisp, about 15 minutes. Drain the bacon on paper towels. Spoon 2 tbsp. bacon drippings into a skillet and reserve the rest of the drippings for another use. Once the bacon has cooled coarsely chop it.
Heat the bacon drippings in the skillet over medium heat. Add the jalapeno and sauté until softened, about 5 minutes
Using a stand mixer or a bowl and a spatula, mix together 1 cup chopped bacon, the sautéed jalapeno, the cream cheese, cheddar, and the scallions until combined. Scrape the mixture onto a large sheet of plastic wrap and using the plastic wrap to keep your hands from getting messy, shape the mixture into a round ball, Refrigerate for at least 2 hours or up to overnight.
Just before serving with the cheese ball still wrapped in plastic form it into a oblong football shape as best you can. Unwrap the cheese ball and roll it in the remaining chopped bacon to coat it completely. Strategically place a few strands of cheddar cheese on the football to resemble laces. Serve with crackers.