Going to a baby shower tonight and taking this cheese ball.
I found the recipe on line but ended up tweaking it as I am not sure everyone likes extra hot and spicy.
Anaheim peppers are sometimes very mild and other times you can get one that is quite hot and this was the case today.
So my suggestion is to taste and add accordingly. I used two.
2-4 large ANAHEIM CHILE PEPPERS
1 lb. PEPPER JACK CHEESE, shredded
4 ounces CHEDDAR CHEESE
2 (8 ounce) packages CREAM CHEESE, softened
2 cloves GARLIC, minced
1 tsp. SALT
1 tsp. ground BLACK PEPPER
2 c. PECANS, chopped
Preheat an outdoor grill and cook chiles until the skin of the peppers has blackened and blistered, about 5 minutes.
(This can also be done under the broiler, turning frequently.)
Place the blackened peppers in a bowl and cover with plastic wrap and cool about 15 minutes.
Once cool, remove the skins and seeds and chop the peppers.
Combine the peppers with the pepper jack cheese, cream cheese, garlic, salt and pepper.
Form into a ball wrapped in plastic wrap and place in the freezer for 15 minutes.
Spread chopped nuts on a large cutting board or baking sheet.
Roll the cheese ball in the nuts and use your hand to be sure all areas are covered with nuts.
Serve with crackers.