Day 24: Green Chile Puff Pastry Brie

If you like Brie, you have to make this dish! Did I mention, you have to?!?! This is the best Brie I have ever had, and it’s so very simple to make! Just think about the cheesy Brie wrapped in a puff pastry with preserves, pine nuts, and green chile – okay it tastes even better! Make it as your next party dish and your guests will thank you!

Servings: Plenty for your next party

Difficulty: Easy

Ingredients:

8 ounce Package of Brie

1 Sheet frozen puff pastry

¼ Cup Apricot or Peach Preserves

¼ Cup Pinon (Pine Nuts)

2 ½ Tbsp Green Chile

1-2 Tbsp Olive Oil

1 Tbsp Sugar

Method:

Preheat oven to 400 degrees.

Toast the pine nuts in a saucepan with olive oil until golden brown. 

Roll out the puff pastry into a 12x12 inch square.

Spread the preserves over the puff pastry within one inch of the edge – leaving it free of preserves. Add the green chile and spread evenly. Sprinkle the preserves/green chile with the pine nuts.

Place the Brie in the center of the puff pastry.

Fold up the puff pastry over the cheese and press the edges together to seal up the puff pastry. Remove any excess dough that is not needed.

Brush the folded over side of the puff pastry with olive oil and place folded side down into a oven safe baking dish.

Brush the top side with the remaining olive oil and the sprinkle the top with sugar.

Bake for 20-25 minutes or until golden. Let stand at least 20 minutes before eating.

Day 22: Green Chile Chicken Noodle Casserole

This creamy egg noodle casserole is so very easy to make! You can make it your own by adding vegetables or substituting the cream of mushroom and chicken for you favorite condensed cream soups. Just don't forget the green chile, it's a necessity!

Servings: 6

Difficulty: Easy

Ingredients:

6 Ounces Egg Noodles

2 Large Chicken Breasts

1 Can Condensed Cream of Chicken

1 Can Condensed Cream of Mushroom

½ Cup Chopped Onion

4 Tbsp Green Chile

1 Garlic Clove, minced

½ Cup Cheese, shredded

½ Cup Bread Crumbs

Method:

Cut chicken breasts into small pieces and fully cook.

Cook the egg noodles according to the packaging.

Saute the onions until almost translucent.

Once the egg noodles are cooked drain them and place back into their pot.

Add the cooked chicken, cream of chicken, cream of mushroom, onion, green chile, and garlic. Mix well.

Place into a 9X9 inch baking dish, or use several individual ramekin dishes.

Top with the bread crumbs and shredded cheese.

Cook at 400 degrees for 15-20 minutes, until golden brown on top.

Day 21: Green Chile Cheese Fondue

There’s nothing better than dipping into a pot of melted cheese. Fondue is so easy and inexpensive to make. Here’s a great recipe for an appetizer or fun dinner.

Green Chile Cheese Fondue

Ingredients:

1 cup dry white wine

2 cloves garlic, minced

2 cups gruyere cheese, shredded

2 cups fontina cheese, shredded

2 tsp flour

1/4 cup green chile

bread cubes, broccoli florets, apple slices for dipping

Method:

Add wine to fondue pot and heat on high until wine steams. Add garlic, stirring with a fork. In a medium bowl, toss cheeses and flour together. Add cheese mixture to wine, stiffing constantly until cheese melts completely and you have a smooth texture. Stir in Green Chile. Enjoy!

Day 20: Green Chile Twice Baked Potatoes

Day 20 of the 25 days of green chile recipes is already here and Christmas is around the corner! This potato recipe is simple and delicious! How can you go wrong with potatoes, cheese, bacon, and green chile? If you already have a family favorite Twice Baked Potatoes Recipe, add those special ingredients to this dish as well, you just can't go wrong!

Servings: Makes 8 potato halves

Difficulty: Easy

Ingredients:

4 Large Potatoes

½ Cup Milk

3 Tbsp Butter, melted

1 Cup Cheddar Cheese, shredded

3 Tbsp Green Chile

1 Tsp Garlic Powder

½ Tsp Salt

½ Tsp Pepper

8 slices of Bacon, cooked the chopped into small pieces

Method:

Preheat oven to 400 degrees. 

Place potatoes in oven for one hour. No foil wrap is needed.

Remove from oven and let cool for 10 minutes.

Slice potatoes in half, scoop out the inside leaving a thin shell to the potatoes. Place the scooped out insides into a large bowl.

Add the milk, ½ cup cheese, butter, garlic powder, green chile, salt and pepper to the bowl. Using an electronic mixer, blend contents until creamy.

Spoon the mixture into the potato skins. Top with the remaining cheese and bacon.

Place back in the oven for 15 minutes.

Day 19: Breakfast Casserole

The only thing better than Christmas morning is Christmas morning breakfast! This is a great recipe and can easily be doubled or tripled depending on your house guests. It can also be made in advance! I made it in individual, ramekins but you can easily make it in one big dish, just may need more cooking time.

Breakfast Casserole

Servings: 4

Difficulty: easy

Ingredients:

3 slices white bread

4 oz. breakfast sausage

1/2 cup green chile

1/2 cup fontina cheese, shredded

5 eggs

1 cup milk

1/2 tsp salt

1/2 tsp dry mustard

Method:

Preheat oven to 325 degrees. Cut bread into 1/4” cubes and divide among 4 ramekins. Heat skillet over medium heat. Add sausage (remove casing if needed) and green chile cooking until sausage is cooked through. Add sausage mixture on top of bread and sprinkle cheese on top. In a medium bowl mix remaining ingredients and pour evenly over each casserole. You can make it ahead up until this point and refrigerate overnight. Place ramekins on a baking sheet. Bake at 325 for 45 minutes or until set. Enjoy!

Day 18: Green Chile Basil Pesto and Bruschetta

I love a great bruschetta with basil pesto! I had been thinking about this recipe for quite a while, worrying that by adding green chile it just wouldn’t come out tasting right. But I was definitely wrong, this pesto is dynamic and I can’t wait to add it to a pasta dish! But for now, here is a delicious bruschetta recipe that you must try!

Servings: 1 Cup

Difficulty: Easy

Ingredients:

2 Cups (packed) Basil Leaves

¼ Cup Pine Nuts

½ Cup Olive Oil

4 Tbsp Green Chile

½ Tsp Salt

¼ Tsp Pepper

Method:

In a blender add the basil leaves, pine nuts, green chile, salt and pepper. Blend until finely chopped. Slowly add oil, blending to a thick and smooth uniformity.  Add more green chile, salt or pepper to your liking. Now you’ve got your pesto, what are you going to make with it? Below is a recipe for bruschetta, more pesto recipes to come.

Green Chile Pesto Bruschetta

Servings: Depends on Baguette slice, at least 12

Difficulty: Very Easy

Ingredients:

1 Cup Green Chile Basil Pesto

1 Baguette roll

1 tomato, sliced thinly into small pieces

Mozzarella Cheese, cut into thin slices

Olive Oil

Method:

Slice the baguette roll into about ½ inch thick slices.

I toasted both sides of the baguette slices on a Panini pan with some olive oil, but this step  is not necessary.

Spread the pesto onto each baguette slice.

Add a piece of tomato.

Top with a thin slice of mozzarella cheese.

Day 17: Green Chile Cupcakes

In honor of National Cupcake Day and Corrin’s birthday I made these delicious Green Chile Cupcakes yesterday. I wasn’t even sure if green chile cupcakes would be good...these proved me wrong! If you have never been to Cupcake Project, check it out!

Green Chile Cupcakes

adapted from Cupcake Project

Ingredients:

1 1/4 C flour

1/2 t baking powder

1/4 t baking soda

1/4 t salt

2 large eggs

1 C sugar

1/2 C unsalted butter, room temperature

1 t vanilla extract

1/2 C sour cream

1/4 C green chile

1/4 cup crushed pineapple

Method:

Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside. In a large bowl, with an electric mixer on medium speed, beat the butter and sugar for about 2 minutes, or until light and creamy. Add the eggs and vanilla and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. Add the sour cream and beat until smooth and well blended. Fold in green chiles and pineapple. Fill cupcake liners 2/3 full.

Bake at 350 F for about 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm. Frost with Sour Cream Frosting (recipe below).

Sour Cream Frosting

from Cupcake Project

Ingredients:

1 3/4 C confectioners' sugar

1/2 C unsalted butter, room temperature

2 t vanilla bean paste

2 T sour cream

Method:

Mix together sugar and butter until they are blended and creamy. Add vanilla bean paste and sour cream and continue to beat for another minute on high speed.

Day 16: Green Chile Gorgonzola Sauce

I know there are many of you out there who wouldn't dare put any type of sauce on a piece of filet mignon. But this Gorgonzola sauce will make you feel like your eating at a 5 star steakhouse! Cook your filet to your desired wellness and top with the simple but dynamic addition, you'll be happy you did!
Adapted from  Barefoot Contessa

Servings: 4-6
Difficulty: Easy

Ingredients:
2 Cups of Heavy Cream
2 Ounces Gorgonzola Cheese
2 Tbsp Parmesan Cheese, grated
3 Tbsp Green Chile (adjust to your liking)
Dash of salt and pepper

Method:
Place the cream in a saucepan and bring to a boil. Lightly boil for 30-40 minutes, stirring occasionally. The sauce will be reduced and thickened.
Remove from heat and add all the remaining ingredients. Stir or whisk until the cheese has melted. Serve over your filet.

Day 15: Green Chile Compound Butter

Compound butters are super simple to make and can add a little something special and unexpected to any meal. This butter is definitely great on bread, but don’t stop there, you can add it on top of a steak, baked potato and cooked veggies.

Green Chile Compound Butter

Ingredients:

1 cup Butter - softened

1/4 cup Green Chile - roasted and chopped

1 tsp garlic powder

1 tsp salt

Method:

Mix all ingredients together in a small bowl. Transfer to ramekin or other small serving dish. Refrigerate until ready to use.

Day 14: Green Chile Puff Pastry Triangles

Everything that comes in puff pastry form is delicious, don't you agree? It's hard to go wrong, especially when you can buy the frozen puff pastry at the grocery store - they are very easy to find this time of year. These are hard to resist and easy to make! Enjoy!

Difficulty: Easy

Servings: 18 Pastries

Ingredients:

1 lb store bought frozen/refrigerated Puff Pastry

¾ Cups (6 ounces) Cream Cheese

¾ Cups Strawberry Preserves/Jam

5 Tbsp Green Chile, diced

1 Egg, beaten

Sugar, enough for sprinkling top of pastries

Method:

Preheat oven to 400 degrees.

Remove your puff pastry from the freezer, let stand 10 minutes. Remove and plastic and place on a surface for cutting.

Remove the Cream Cheese from the refrigerator and let soften.

Place the beaten egg in a small dish to be used later.

Puff pastries should come in two sheets of about 11X11 inch pieces. Cut each 11X11 sheet into 9 smaller square pieces. Use a pizza cutter.

 Mix the softened cream cheese with the strawberry preserves.  Add the green chile.

Once mixed well, place a small spoonful of the cream cheese mixture onto the middle of each pastry. (If the mixture becomes too soft, place it in the freezer for 15 minutes.)

To seal and close the puff pastry, brush the edges of the pastry with water and fold in half making a triangle. Then press the edges together with a fork, sealing the pastry.

Once you have folded all the puff pastries, brush the top of each pastry with the egg.

Sprinkle the top of each pastry with sugar.

Place on a baking sheet and bake for 10-15 minutes, until golden brown on top. Let cool for 10 minutes before eating.

Day 13: Green Chile Pine Nut Brittle

Okay, confession...I have never made brittle before and I had to make this twice (the first time being a total disaster) before I got it right. The thing I learned was you must work fast when you pour the brittle onto your prepared baking sheet and don’t mess with it too much or the texture will be way off. Also, if you have a silpat, use it instead of greasing the baking sheet and the brittle will come off like a dream, if you don’t...you should put it on your Christmas list! If you follow the instructions closely, you will have fantastic brittle in no time! This recipe is a great gift for the holidays.

Green Chile Pine Nut Brittle

Ingredients:

1/2 cup pine nuts

1 Tbsp butter

1/4 tsp salt

1 1/2 tsp green chile powder

1 1/2 cup sugar

1/2 cup water

Method:

Grease a baking sheet. Toast pine nuts in a dry skillet until lightly golden. In a small bowl combine the butter, salt and green chile powder. Add toasted pine nuts to the bowl.

In a heavy 2 quart saucepan, combine the sugar and water. Stirring until the sugar dissolves. Use a pastry brush dipped in water to brush down the sides of the pan t prevent sugar crystals from forming. Raise the heat to high, bringing the mixture to a full boil. Continue to boil without stirring until the mixture becomes a deep golden color (approx. 10 minutes).

Add the nut mixture to the sugar, stirring until coated. Immediately pour onto the prepared baking sheet. Allow to cool completely. Break into pieces.

Day 12: Au Gratin Potatoes

This is an easy dish you can make with ingredients you usually have around the house and you won’t be disappointed with the results. Green chile and buttery potatoes always seem to complement each other, and when you add cheese and bread crumbs you can’t go wrong!

Difficulty: Easy

Servings: 6-8

Ingredients:

6 cups of thinly slice potatoes

2 Tsp salt

2 Tbsp butter, melted

2 Cups cheddar cheese, shredded

1 slice bread, torn into small pieces

4 Tbsp green chile

½ cup onion, diced

Method:

Preheat oven to 400 degrees. Lightly grease a 9X13 cooking dish.

Sautee the onion until almost translucent.

Place half the potatoes in the pan spreading evenly over the bottom. This should be about two layers of potatoes.

Sprinkle with half (1 Tsp) salt, half the cheese (1 cup), and half the green chile (2Tbsp). Top with half the sautéed onion.

Place the remaining potato slices on top of the first two layers.

Cover the dish with the melted butter, spreading evenly.

Sprinkle the remaining salt, green chile, and onion on top of the potatoes.

Place the bread pieces on top, spreading evenly.

Cover with the remaining cheese.

Bake for 20-25 minutes, until bread crumbs are golden brown.

Day 11: Green Chile Crab Cakes

Crab cakes are so easy and delicious. This is a great recipe for a party! If you are not a fan of seafood...try these instead

Green Chile Crab Cakes

Adapted from Cooking Light

Ingredients

1/3 cup chopped red bell pepper

2 Tbsp mayonnaise

1/4 tsp kosher salt

1 Tbsp chives

1/3 cup green chile

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

1 1/3 cups panko (Japanese breadcrumbs), divided

1 pound lump crabmeat

2 tablespoons olive oil, divided

Method

Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes. Enjoy

Day 10: Green Chile Cheesy Biscuits

The best biscuits I’ve ever made come from the Bisquick box. I’ve tried on many occasions to make my own delightful recipe but they are never as fluffy and moist. I swear there are secret ingredients in that yellow and blue box. Or maybe it’s our high elevation and low humidity that make baking challenging. So why mess with perfection? This is a very simple and easy recipe and the results are delish! Have them in the morning with your favorite Jam or as an side to your favorite dinner.

Difficulty: Very Easy

Servings: 10-15 Biscuits

Ingredients:

2 ¼ Cups Bisquick

2/3 Cups Milk

¾ Cup Cheddar Cheese, shredded

3 Tbsp Butter, melted

4 Tbsp Green Chile, diced well (adjust to your liking)

Method:

Preheat oven to 450 degrees.

Place all the above ingredients in a large bowl and mix well.

Form into a large ball.

Place on a floured surface and roll flat, until dough is about a ½ inch think. Cut the dough into 2X2 inch squares (with  knife or pizza cutter) and place on a cookie sheet. Cook for 8-10 minutes or until golden.

Day 9: Green Chile Chicken Taquitos

Happy Day 9!...TGIF! Here's as great party snack or weeknight meal.

Green Chile Chicken Taquitos

adapted from pennies on a platter

Ingredients:

4oz cream cheese

1/2 tsp. cumin

1/2 tsp. onion powder

1 Tbsp. chives

2 cloves garlic, minced

1/2 cup green chile, chopped

1/4 cup salsa

1 cup shredded cheese

2 1/2 cups chicken, cooked and diced

cooking spray

salsa or guacamole for serving

Method:

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, cumin, onion powder, chives, garlic, green chile and salsa. Add the cheese and chicken mixing thoroughly.

Working with a few tortillas at a time, heat them in the microwave between two damp paper towels until they are soft enough to roll (approx. 30 seconds)

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray.

Bake for 20 minutes or until crisp and golden.

Serve with salsa or guacamole.

Day 8: Green Chile Zucchini Cakes

Are you looking for a vegetarian/non-seafood alternative to Crab Cakes? Or maybe something to make with all the Zucchini you have? Combing the zucchini and carrots with the cheese and bread crumbs is the perfect mixture! These little cakes are tasty, especially with the green chile, and a great way to get in a serving of vegetables! 

Difficulty: Easy

Servings:  8-10 Cakes

Ingredients:

2 Cups Zucchini, grated

½ Cup Carrot, grated

2 Eggs, beaten

1 Cup Bread Crumbs

½ Cup Parmesan Cheese, grated

½ Cup Mozzarella Cheese, grated

4 Tbps Green Chile, Diced

1 Tbs Garlic Powder

Dash of Salt and Pepper

Method:

Grate the Zucchini and Carrots and place into a large bowl. Add the beaten eggs, bread crumbs, parmesan, mozzarella, green chile, garlic powder, and salt and pepper.  Mix well.

Form into two inch balls, and flatten for cooking.

Heat a small amount of oil in a skillet over medium heat.  Place Zucchini cakes in skillet cooking at least 5-10 minutes on each side until golden brown.

Day 7: Green Chile Chex Mix

This is a great snack for a party or to have on hand for unexpected guests. This recipe can be easily modified for your taste or what you have on hand. Add popcorn, nuts, chips, crackers or change the seasonings...the possibilities are literally endless!

Green Chile Chex Mix

Ingredients:

6 cups Corn Chex cereal

2 cups pretzel sticks

2 cups plain bagel chips broken in pieces

6 Tbsp. butter

1 Tbsp. lime zest

1 Tbsp. lime juice

2 tsp. green chile powder

1 tsp. garlic powder

Method:

In a large microwavable bowl, mix together cereal, pretzels and bagel chips. Set aside. In a small microwavable bowl, microwave butter until melted. Stir in lime juice, lime zest, chili powder and garlic powder. Pour butter mixture over cereal mixture, tossing to evenly coat. Microwave on high 5 minutes stirring every 2 minutes. Spread on paper towels to cool. Store in an airtight container.

Day 6: Green Chile Stuffed and Baked Cherry Tomatoes

These tasty little treats are a perfect appetizer for your holiday gathering. The sweet taste of the tomatoes complements the creamy but spicy cheese mixture. After baking, a beautiful golden brown crust will appear, making them even more enticing!

Servings: 20 +

Difficulty: Easy, but time consuming

Ingredients:

20 Ounce package of Cherry Tomatoes

1 Package of 8 ounce Cream Cheese

2 Slices of Bread

¼ Cup Romano Cheese – grated

¼ Cup finely chopped green chile

1 Tsp Garlic Salt

Method:

Preheat the oven to 350 degrees. Remove cream cheese from the refrigerator and let soften at room temperature.

Cut the tops of the tomatoes. Use a small measuring spoon to scoop out the contents.

Shred the slices of bread into small pieces. Place in a food processor with the cream cheese, Romano cheese, green chile, and garlic salt. Process until well blended.

Stuff the tomatoes with the blended mixture and place on a baking sheet.

Bake for 10-15 minutes, or until the cream cheese mixture starts to brown but before the tomatoes dry out.

Day 5: Green Chile Apple Cobbler

Green Chile may seem weird in a dessert, but trust me...they are a perfect companion for apples. The vanilla ice cream cools the heat from the chiles for a truly delectable dessert! This is great for a small dinner party as the cobblers can be assembled in advance and kept in the fridge until ready to bake.

Green Chile Apple Cobbler

adapted from A Taste of Enchantment

For the filling:

3 apples, peeled and chopped

1/3 cup brown sugar

1/4 cup green chile

1/2 tsp cider vinegar

1/4 tsp cinnamon

1/8 tsp salt

1/8 tsp allspice

1/8 tsp nutmeg

For the topping:

1/2 cup sugar

1/2 cup flour

1 tsp lime zest

1/8 tsp salt

1/8 tsp cinnamon

1/8 tsp nutmeg

1/2 cup (1 stick) butter, chilled and cubed

1 Tbsp milk

vanilla ice cream

Method:

Preheat oven to 375 degrees. Grease 4 ramekins (3-4oz) with butter. Combine all ingredients for the filling and mix well. Spoon filling into prepared ramekins. To make the topping, combine sugar, flour, zest, salt, cinnamon and nutmeg in a bowl and mix well. Cut in the butter until crumbly (use your hands). Stir in the milk. Spoon topping over prepared filling and pack firmly. Place ramekins on a baking sheet and bake at 375 for 30 minutes or until brown and bubbly. Top each cobbler with a scoop of vanilla ice cream. Enjoy!

Day 4: Green Chile Oven Omelet

This oven omelet could be the perfect Christmas morning breakfast! You can do some of the preparations the night before by mixing the eggs, onion, milk, cheese, and green chile and placing in the refrigerator. Then in the morning, cook the sweet potatoes and add the flour, baking powder, and salt to the wet mixture.

Servings: 8-12

Difficulty: Easy

Ingredients:

3 Sweet Potatoes, grated

6 Eggs, beaten

½ Onion, chopped

1 Cup milk

½ Cup Cheese, Grated – we like Cheddar

5 Tbsp Flour

¼ Cup Green Chile

¾ Tsp Baking Powder

½ Tsp Salt

Method:

Grease a 9X13 baking dish.

Grate the sweet potatoes and cook over the stove in a pan like you would to create fresh hash browns. Use a tablespoon of oil to cook. Cook 10-15 minutes, potatoes will not cook completely. 

Place the potatoes in the bottom of the baking dish.

Sautee the chopped onions in the pan, until almost translucent.

Mix the eggs, onion, milk, cheese, flour, green chile, baking powder, and salt in a large bowl.

Place mixture in the baking dish over the potatoes. Cook in the oven for 25 – 30 minutes.

Day 3: Green Chile Spiced Pecans

• These Spiced Pecans are a huge hit every time I make them around the holidays. No one would ever guess how easy they are...until now, I guess my secret is out...oops! You can make them in large batches and they make a great gift! I found green chile powder at Whole Foods.
  Green Chile Spiced Pecans
  Ingredients:
  1 Egg White
  1 Tbsp Water
  1 pound Pecan Halves
  1/2 cup Sugar
  1/2 tsp Salt
  1 Tbsp Green Chile Powder
  1/2 tsp Ground Cinnamon
  Method:
  Preheat oven to 250 degrees. Line a baking sheet with parchment paper. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, green chile powder and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Transfer the nuts to the spice mixture tossing until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees for 1 hour, stirring every 15 minutes.

Day 2: Green Chile Cheese Ball

Do you need something new and different to bring to your holiday party? Try this delicious and simple cheese ball recipe. Your party guests will definitely enjoy, and even thank you for it! Dress it up with different crackers, pitas, and cips!

Servings: Plenty J

Difficulty: Easy

Ingredients:

2 Packages of 8 ounce cream cheese

2 Cups mixed cheeses, shredded

1 Tbsp Worcestershire sauce

3 Tbsp diced green chile

½ Tsp garlic powder

1 Cup pecans, chopped into small pieces

Method:

Let cream cheese stand at room temperature for at least 30 minutes to soften.

Mix the cream cheese, shredded cheese, Worcestershire, green chile, and garlic powder together in a large bowl.

Shape the mixture into a ball. Place in the refrigerator for 30 minutes.

Place the pecans on a sheet of wax paper and roll the cheese ball over the pecans, coating the entire ball evenly.

Serve with your favorite crackers or chips for dipping.